Thursday, September 9, 2010

Chicken Pesto Muffin Bites

I found this yummy little appetizer over at Multiply Delicious a few months ago and am just getting around to sharing. Now you could just use the crescent dough and same directions, but change to any kind of filling you prefer. This one is really good if you are a pesto fan but I was thinking for kids that pizza fillings would be great and fun for them to help assemble. You could also use cream cheese and veggies like spinach and broccoli. Very tasty and easy!

What You Need:
1 can (8oz) Pillsbury Crescent refrigerated seamless dough sheet
1/4 cup homemade pesto or store bought
3 Tbsp sundried tomatoes, diced {I did not use}
1/2 cup shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
OR make up your own filling!

Preheat oven to 375 degrees. Spray a 6 cup muffin pan with cooking spray. Set aside.

Unroll dough sheet on a cutting board. Spread dough evenly with pesto. Top with shredded chicken, sundried tomatoes, and cheeses.

Using a pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at the short side, roll up each piece; place seam side down in muffin cup so center of dough piece is on bottom and ends of dough are facing up.

Bake 15 to 20 minutes or until tops are golden brown. Let the muffins cool for about 5 minutes and remove from pan. Best served warm.

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