Pesto Margherita Stackers....

• 1 container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
• 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
• 3 tablespoons basil pesto
• 1 tablespoon Crisco® 100% Extra Virgin Olive Oil
• OR Crisco® Pure Olive Oil
• 2 tablespoons grated Parmesan cheese
• 24 frilled toothpicks
• 24 grape tomatoes
• 24 fresh basil leaves

1. 1.
   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. 2.
   On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.


3. 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. 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.


5. TIP
   For recipe success, use fresh mozzarella cheese balls only.