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"Sun-Dried" Tomato and Goat Cheese Appetizers Appetite

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Ingredients

2
(6-oz) cans Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated buttermilk biscuits

1/2
cup mayonnaise
2
oz. (1/2 cup) crumbled goat cheese
1/4
cup chopped drained oil-packed sun-dried tomatoes
1
teaspoon dried onion flakes
1
teaspoon dried pesto seasoning
1
tablespoon grated Parmesan cheese


Steps

1
Heat oven to 375°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2
In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3
Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.


Ingredients

2
(6-oz) cans Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated buttermilk biscuits

1/2
cup mayonnaise
2
oz. (1/2 cup) crumbled goat cheese
1/4
cup chopped drained oil-packed sun-dried tomatoes
1
teaspoon dried onion flakes
1
teaspoon dried pesto seasoning
1
tablespoon grated Parmesan cheese


Steps

1
Heat oven to 375°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2
In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3
Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.
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