Sun-Dried Tomato and Goat Cheese Appetizers

By joaniegirl

Ingredients

• 1 12 oz.can Pillsbury Goloden Layer Refrigerated Butter-
• milk Biscuits
• 1/2 cup mayonnaise
• 2 oz. crumbled goat cheese
• 1/4 cup chopped drained oil-packed sun-dried tomatoes
• 1 tsp.dried-onion flakes
• 1 tsp. dried pesto seasoning
• 1 T. grated Parmesan cheese

Preparation

Step 1

Heat oven to 375. Separate dough into 10 biscuits; separate each evenly into 3 layers. Press each in ungreased minature muffin cups.

In a small bowl, mix mayo, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 tsps. mayp mixture into each dough lined cups. Sprinkle each with Parmesan cheese.

Bake at 375 for 10 to 16 minutes or until golden brown. Remove from muffin cups.