Sun-Dried Tomato and Goat Cheese Appetizers

Ingredients:

1. 1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
2. 1/2 cup mayonnaise
3. 1/2 cup crumbled goat cheese
4. 1/4 cup chopped drained oil-packed sun-dried tomatoes
5. 1 teaspoon dried onion flakes
6. 1 teaspoon dried pesto seasoning
7. 1 tablespoon grated Parmesan cheese


Directions:


1. Heat oven to 375 degrees F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2. In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3. Bake at 375 degrees F for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

Yield: 20 servings

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