Tomato Pesto Appetizers

The delicate appearance of these little appetizers belies their robust Italian flavour! ...MORE + LESS -

2 tbsp (25 mL) basil pesto

3/4 cup (175 mL) diced seeded tomato

2 tbsp (25 mL) finely shredded mozzarella cheese

1 can Pillsbury* Refrigerated Flaky Rolls

2 tbsp (25 mL) grated Parmesan cheese

Hide Images

1

STEP 1 - Heat oven to 375ºF. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.
2

STEP 2 - Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 teaspoons tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese.
3

STEP 3 - Bake 8 to 10 minutes or until biscuit edges are golden brown.

Make Ahead : Press dough into mini muffin cups up to an hour ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Prepare pesto filling; cover and refrigerate. Assemble appetizers just prior to baking.