Sun-Dried Tomato and Goat Cheese Appetizers Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Refrigerated biscuits form a crust filled with goat cheese, sun-dried tomatoes and seasonings.

    Main Ingredient:

    refrigerated biscuits

    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 15 min


    Per appetizer: Cal 110, Fat 8 g (2 g Sat.), No fiber, Chol 5 mg, Sodium 260 mg, Carb 9 g.



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    Posted On:

    February 26, 2017

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