Biscuit Mini Focaccia are made from refrigerated biscuits and topped with an easy homemade pesto with parmesan cheese and pine nuts.
Course Bread
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 16
Author Christin Mahrlig
Ingredients
1cuploosely packed basil leaves
2tablespoonsfresh thyme leaves
1/2teaspoondried oregano
2garlic cloves,chopped
1/4teaspoonsalt
pinch of red pepper flakes
1/4cupolive oil or vegetable oil
1(16-ounce)can refrigerated flaky biscuits
1/4cuppine nuts
1/3cupgrated Parmesan cheese
Instructions
Heat oven to 400 degrees.
In a food processor, process basil, thyme, oregano, garlic, salt, red pepper flakes, and oil until finely chopped.
Pull each biscuit apart into two pieces by separating the layers. Place on a lightly greased baking sheet and flatted and enlarge each biscuit with your fingers.
Spread about 1 teaspoon of pesto mixture on each biscuit round. Sprinkle with pine nuts and cheese.