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Sun-dried tomatoe and goat cheese appitizer Recipe

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This recipe for Sun-dried tomatoe and goat cheese appitizer, by , is from The Prince of Peace Lutheran 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!

Contributor:  
Contributor:  
Bonnie Wadel

Category:
Category:

Ingredients:  
Ingredients:  

12 oz. can Pillsbury “Grands Jr. Golden Layers” refrigerated buttermilk biscuits
½ cup mayonnaise
2 oz. (1/2 cup) goat cheese – crumbled
¼ cup chopped, drained oil-packed sun-dried tomatoes
1 tsp. dried onion flakes
1 tsp. dried pesto seasoning (in packet)
1 Tbsp. grated Parmesan cheese

Directions:
Directions:

•Heat oven to 375°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup

•In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 ½ teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.

•Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving. (NOTE: May need to make a batch and a half of the filling.)


 

 

 

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