Recipe Detail

Sun-Dried Tomato and Goat Cheese Appetizers

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  1. 1 tablespoons - grated Parmesan cheese
  2. 1 cans - 12 oz. Golden Layers refrigerated buttermilk biscuits
  3. 1/2 cups - mayonnaise
  4. 2 ounces - crumbled goat cheese (2 oz. = about 1/2 cup)
  5. 1/4 cups - chopped drained oil-packed sun-dried tomatoes
  6. 1 teaspoons - dried onion flakes
  7. 1 teaspoons - dried pesto seasoning


Preheat oven to 375° F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in an ungreased miniature muffin cup.

In a small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning.

Spoon about 1-1/2 teaspoons mayonnaise mixture into each dough-filled cup. Sprinkle each with Parmesan cheese.

Bake 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.


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