Appetizers and Snacks forum: Caprese Pesto Margherita Stackers

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Imageherbie43
Jan 30, 2011 11:34 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Caprese Pesto Margherita Stackers

1 container (8 oz.) fresh mozzarella cheese (24 cherry size balls)
1 can (11 oz.) Pillsbury refrigerated original breadsticks (12 breadsticks) or your favorite brand
3 tbls basil pesto
1 tbls extra virgin olive oil or pure olive oil
2 tbls grated Parmesan cheese
24 frilled toothpicks
24 grape tomatoes
24 fresh basil leaves

Heat oven to 375 deg. F. Spray mini muffin tins with non stock cooking spray. Drain cheee balls, pat dry with per towels.

On a work surface, unroll dough, separate into 12 breadsticks. Cut each breadstick in half crosswise, press each half into 3x2 inch rectangle.

Spread rounded 1/4 tsp 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.

Bake 14 to 20 minutes or until deep golden brown. Cool in pan 5 minutes. Remove from pan. With each toothpick, spear one tomato and a basil leaf, insert into cheese bail. Serve warm


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