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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Tomato-Pesto Cups Recipe

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This recipe for Tomato-Pesto Cups is from The Vanderheiden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp basil pesto
3/4 cup diced seeded tomato
2 tbsp finely shredded mozzarella cheese
1 can (7.5 oz) Pillsbury® refrigerated tender layer or buttermilk biscuits
2 tbsp finely shredded Parmesan cheese
Directions:
Directions:
Preheat oven to 375°F.
Spray 20 mini muffin cups with cooking spray.
In medium bowl, mix pesto, tomato and mozzarella cheese.
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.
Bake 8 to 10 minutes or until biscuit edges are golden brown
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
Prep: 20 Min. Bake: 8-10

 

 

 

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