Caprese Pesto Margherita Stackers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. INGREDIENTS
2. container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
3. can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
4. tablespoons basil pesto
5. tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
6. tablespoons grated Parmesan cheese
7. frilled toothpicks
8. grape tomatoes
9. fresh basil leaves
10. DIRECTIONS
11. Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Drain cheese balls; pat dry with paper towels. 2 On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle. 3 Spread rounded 1/4 teaspoon of the 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. 4 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.
12. For recipe success, use fresh mozzarella cheese balls only.
13. High Altitude (3500-6500 ft)
14. High Altitude Directions
15. Nutritional Information
16. Serving (1 Appetizer)Calories 80(Calories from Fat 40),Total Fat 4 1/2g(Saturated Fat 2g,Trans Fat 0g),Cholesterol 5mg;Sodium 160mg;Total Carbohydrate 7g(Dietary Fiber 0g,Sugars 1g),Protein 4g;Percent Daily Value*:Vitamin A 4.00%;Vitamin C 0.00%;Calcium 8.00%;Iron 2.00%;Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet.
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