PESTO BISCUITS
Shapely biscuits rely on pesto to pump up the flavor!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 27m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in shortening and pesto, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch cookie or biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Sprinkle with cheese.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg
PESTO MOZZARELLA CHEESE BALLS RECIPE BY TASTY
Here's what you need: biscuit dough, mozzarella cheese, basil pesto, butter, garlic cloves
Provided by Tasty
Categories Appetizers
Yield 19 balls
Number Of Ingredients 5
Steps:
- Cut biscuit dough in half. Flatten dough.
- Spread a teaspoon of pesto in the center of the dough, then place a mozzarella cube on top
- Pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.
- Place stuffed dough balls in a cast iron pan.
- Crush garlic and mix with melted butter.
- Brush the garlic butter over each ball. Bake for 20 minutes at 400˚F (200˚C) or until the dough is golden brown. Serve warm.
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, Sugar 4 grams
CHEESE & PESTO WHIRLS
These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 1h20m
Number Of Ingredients 9
Steps:
- Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
- Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
- Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement - this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.
Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
PESTO PULL-APART BREAD
I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. -Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
THREE-CHEESE PESTO PIZZA
We love the bold flavor of this pizza that's a bit different from the traditional. The pesto, cheese and olive topping makes a delicious statement. Serve it as a main dish, or as a fun appetizer cut in smaller pieces. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion and red pepper in oil until tender. Place crust on an ungreased 12-in. pizza pan; spread with pesto. Top with onion mixture, olives, cheeses and tomatoes. , Bake at 400° until cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 422 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 1131mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
CHEESE AND PESTO BISCUITS
Make and share this Cheese and Pesto Biscuits recipe from Food.com.
Provided by KathyP53
Categories Breads
Time 27m
Yield 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cheese.
- In a small bowl, whisk buttermilk and pesto until blended; stir into flour mixture just until moistened.
- Drop dough by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet. Bake 10-12 minutes or unti golden brown. Mix melted butter and garlic; brush over biscuits.
Nutrition Facts : Calories 1685.5, Fat 78, SaturatedFat 48.2, Cholesterol 205.3, Sodium 3171.7, Carbohydrate 208.7, Fiber 6.8, Sugar 15.4, Protein 36.9
EASY CHEESY BISCUITS
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 429mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
PESTO SAUSAGE BISCUIT BITES
They won't be able to stop reaching for these tasty little sausage bites. They are perfect party food but also a great choice for a breakfast buffet.
Provided by Valerie Brunmeier
Categories Appetizers and Snacks Pastries
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
- Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 24.4 g, Cholesterol 22.3 mg, Fat 14.2 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 3.8 g, Sodium 728.9 mg, Sugar 4.1 g
PESTO BISCUITS
Something different to go with your Italian dinner in place of or in addition to, garlic bread. Especially good topped with hot pepper jelly.
Provided by KyJo5096
Categories Breads
Time 27m
Yield 10-12 biscuits
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees.
- Mix flour, baking powder and salt in large mixing bowl.
- Cut in shortening and pesto, using a pastry blender or fork.
- Stil in enough milk so that dough leaves sides of bowl and forms a ball.
- Place dough on lightly floured surface.
- Knead lightly, 10 times.
- Pat or roll dough to 1/2 inch thickness.
- Cut with floured biscuit cutter.
- Place about 1 inch apart on ungreased cookie sheet.
- Sprinkle with parmesan cheese, if desired.
- Bake for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 165.7, Fat 7.6, SaturatedFat 2, Cholesterol 1.7, Sodium 450.1, Carbohydrate 21.7, Fiber 1.4, Sugar 0.1, Protein 3.2
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Ratings 20Calories 39 per servingCategory Appetizer
- Preheat oven to 350 degrees F. Place a ramekin or ceramic bowl in the center of a springform pan and grease the inside edges of the pan as well as the outside of the bowl to prevent sticking.
- Split each biscuit into two by dividing the layers, totaling 16 rounds of dough. Cut each of the cheese sticks into quarters. Wrap each chunk of cheese in the biscuit dough and seal edges to create a ball.
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