INGREDIENTS
- 2
- tablespoons basil pesto
- 3/4
- cup diced seeded tomato
- 2
- tablespoons finely shredded mozzarella cheese
- 1
- can (7.5 oz) Pillsbury® refrigerated tender layer or buttermilk biscuits
- 2
- tablespoons finely shredded Parmesan cheese
DIRECTIONS
- Heat 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.
