Ingredients
3/4
cup seeded, diced tomato
2
tablespoons refrigerated basil pesto
1/4
cup finely shredded mozzarella cheese (1 oz)
1
can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
2
tablespoons finely shredded Parmesan cheese
Preparation
Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix tomato, pesto and mozzarella cheese.
Separate dough into 5 biscuits; cut each in fourths. Roll each biscuit piece into a smooth ball; press one in bottom and up side of each mini muffin cup. Spoon about 1 tablespoon tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese.
Bake 10 to 12 minutes or until biscuit edges are golden brown. Immediately remove from pan.
