I love to bake and cook but there are just some things that I enjoy making more than others. I had SO much fun making these cute little appetizers on Monday for a Memorial Day family BBQ we attended. Every year on Memorial Day our Grandma or Great-Grandma Welch has a BBQ at her house and everyone brings food to share. We sit around and visit and enjoy watching the big and little kids play. I am hosting a baby shower this coming Saturday and needed one more savory appetizer for my menu and thought this would be a great time to test out this new recipe before I made it for my shower guests. Not only were these little babies cute but they were also very tasty. The smell of the fresh tomatoes and the basil pesto was simply divine.
For mothers day my hubby bought me a 5 piece Martha Stewart 5-Piece Cake and Cupcake Carrier. I was so thrilled because I had actually bought one of these for my mother in law a while back and wanted one ever since. I had been so excited to try out the mini muffin tin and this recipe gave me just one more reason to use it.
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. I found that I had to bake mine for at least 15 minutes so just be mindful of that.