Tomato-Pesto Appetizers

By learen

Ingredients

• 2 T basil pesto
• 3/4 c diced seeded tomato
• 2 T finely shredded mozzarella cheese
• 1 can (7.5oz)Pillsbury refrigerated buttermilk biscuits
• 2 T finely shredded Parmesan cheese

Details

Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

Heat oven to 375. Spray 20 muffin tins with Pam. In med 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 sides of the mini muffin cup. Spoon about 2 t tomato pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese.

Bake 8-10 min or until biscuit edges are golden brown.