Using that pesto I just made & froze I made these little pizzas for opening Monday Night Football. It's our month to host the weekly party with friends. This was a really quick appetizer that is definitely on my make it again list.
MINI PESTO PIZZA RECIPE:
1 can GRANDS type FLAKY biscuits
3/4 c Pesto
1 1/2 c Chicken, cooked and shredded
1 c Parmesan cheese, shredded
3 T Pine nuts, toasted
1. Toast pine nuts by heating in a medium heated skillet, stirring frequently to prevent burning. Set aside.
2. While oven preheats (350 degrees), line sheet pans with parchment paper (prevents burning, easy clean up). Take each biscuit and pull apart layers into thirds. The flaky style makes this very easy to just pull. If they are regular biscuits, you can use a serrated knife to carefully cut into thirds.
3. On top of each biscuit round place about 1-2 t of pesto and spread around the top. Top pesto with shredded turkey, pine nuts, and parmesan cheese.
4. Bake at 350 for 10-13 minutes until golden brown.
Makes 2 dozen.
TOTAL COSTS: $5.70
Pesto $1 (homemade)
Chicken $1 (Meijer) or your leftovers
Pine nuts $1 (D & W)
Parm cheese $.50 (Aldi's)
Biscuits $1.20 (Aldi's)
VARIATIONS:
Substitute turkey for chicken
Remove meat for a vegetarian pizza or side dish
Add mozzarella cheese for a gooey/cheesy pizza
Cresent rolls could be used to roll them up
No comments:
Post a Comment
I'd love to hear your feedback.