Herb/Vegetable Pesto - Page 2

Zana · November 17, 2012

CAPRESE PESTO MARGHERITA STACKERS

March 28, 2011 9:53AM
Updated: May 7, 2011 12:16AM

MAKES 24 SERVINGS
1 (8-ounce) container fresh mozzarella ciliegine cheese (24 cherry-size balls)
1 (11-ounce) can Pillsbury Refrigerated Original Bread- sticks
3 tablespoons basil pesto
1 tablespoon Crisco 100% Extra Virgin Olive Oil or Pure Olive Oil
2 tablespoons grated Parmesan cheese
24 frilled toothpicks
24 grape tomatoes
24 fresh basil leaves

Heat oven to 375 degrees. Spray 24 mini-muffin cups with cooking spray. Drain cheese balls; pat dry with paper towels.

On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into (3-by-2-inch) rectangle. Spread rounded ¼ teaspoon of pesto lengthwise down center of each dough rectangle. Place 1 cheese ball on each rectangle.

Carefully stretch dough around cheese; pinch edges to seal completely.
Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese. Bake 14 to 20 minutes, or until deep golden brown. Cool in pan 5 minutes. Remove from pan.

With each toothpick, spear tomato and basil leaf; insert into cheese ball. Serve warm.

Julie Beckwith for44th Pillsbury Bake-Off

Nutrition facts per serving: 80 calories, 41/2 g fat, 2 g saturated fat, 5 mg cholesterol, 7 g carbohydrates, 1 g sugars, 4 g protein, 160 mg sodium, 0 g fiber

November 17, 2012	#16
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Herb/Vegetable Pesto CAPRESE PESTO MARGHERITA STACKERS March 28, 2011 9:53AM Updated: May 7, 2011 12:16AM MAKES 24 SERVINGS 1 (8-ounce) container fresh mozzarella ciliegine cheese (24 cherry-size balls) 1 (11-ounce) can Pillsbury Refrigerated Original Bread- sticks 3 tablespoons basil pesto 1 tablespoon Crisco 100% Extra Virgin Olive Oil or Pure Olive Oil 2 tablespoons grated Parmesan cheese 24 frilled toothpicks 24 grape tomatoes 24 fresh basil leaves Heat oven to 375 degrees. Spray 24 mini-muffin cups with cooking spray. Drain cheese balls; pat dry with paper towels. On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into (3-by-2-inch) rectangle. Spread rounded ¼ teaspoon of pesto lengthwise down center of each dough rectangle. Place 1 cheese ball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese. Bake 14 to 20 minutes, or until deep golden brown. Cool in pan 5 minutes. Remove from pan. With each toothpick, spear tomato and basil leaf; insert into cheese ball. Serve warm. Julie Beckwith for44th Pillsbury Bake-Off Nutrition facts per serving: 80 calories, 41/2 g fat, 2 g saturated fat, 5 mg cholesterol, 7 g carbohydrates, 1 g sugars, 4 g protein, 160 mg sodium, 0 g fiber