Sunday, 28 August 2011

Pesto Margherita Stackers....

Caprese 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.

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