Tomato-Pesto Appetizers

The delicate appearance of these little appetizers belies their robust Italian flavor!

Tomato-Pesto Appetizers


  • 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


  1. Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.
  2. 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.
  3. Bake 8 to 10 minutes or until biscuit edges are golden brown.
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