Ingredients
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
1/2 cup mayonnaise
1/2 cup crumbled goat cheese
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon dried minced onion
1 teaspoon pesto sauce mix
1 tablespoon grated Parmesan cheese
Preparation
Separate each biscuit into two layers; press each into an ungreased miniature muffin cup. In a small bowl, combine the mayonnaise, goat cheese, tomatoes, onion, and pesto sauce mix; place a scant 2 teaspoonfuls in each cup. Sprinkle with Parmesan cheese. Bake at 375° for 10-15 minutes or until golden brown. Serve warm. .
