Sun-dried Tomato and Goat Cheese Appetizer Recipe

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Refrigerated biscuits help ou making the flaky pasty that surrounds the creamy filling. A great appetizer to serve at any gathering.
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  • 1 can Pillsbury Golden Layers refrigerated buttermilk biscuits (12 ounce can)
  • 1/2 cup mayonnaise
  • 2 ounces goat cheese, crumbled
  • 1/4 cup sun dried tomatoes, oil packed, finely chopped
  • 1 teaspoon dried onion flakes
  • 1 teaspoon Italian seasoning
  • 1 tablespoon grated Parmesan cheese
10 mins
10 mins
20 mins
Heat oven to 375°.

Separate dough into 10 biscuits, separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased mini muffin cup.

In small bowl, mix mayo, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons into each dough lined cup. Sprinkle each with Parmesan cheese. Bake 375° for 10-12 minutes or until golden brown.

Remove from muffin cups. Cool 5 minutes before serving.

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Sun-dried Tomato and Goat Cheese Appetizer Recipe Reviews

sun dried tomato and goat cheese appetizer

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Rating of 5 out of 5.0 stars
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"My sister made this for a family get-together. I'm not a tomato fan, but the sun-dried tomatoes seem to add just a bit of spice in the background. Smoothed out by the creamy goat cheese. She mixed it all up and brought it to be put together when we got hungry. We devoured these!"
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