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“This recipe is from "First" magazine. March, 2006.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 cups finely shredded Italian cheese blend, like Kraft
  • 13 cup sun-dried tomato packed in oil, drained and finely chopped
  • 14 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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