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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is from First magazine. March, 2006. Ingredients:
2 cups finely shredded italian cheese blend, like kraft |
1/3 cup sun-dried tomato packed in oil, drained and finely chopped |
1/4 cup prepared pesto sauce, like buitoni |
1 (19 ounce) package biscuits, like grands |
Directions:
1. Heat oven to 375 degrees.
2. In bowl, combine shredded cheese, sun-dried tomatoes, and pesto.
3. Separate each biscuit into 3 layers; press each layer into 24 lightly greased mini-muffin cups.
4. Fill each cup with 1 tablespoon cheese mixture.
5. Bake 15 minutes or until cheese is melted and pastry is lightly browned.
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