Biscuit Mini Focaccia
Biscuit Mini Focaccia are made from refrigerated biscuits and topped with an easy homemade pesto with parmesan cheese and pine nuts.
Servings: 16
Ingredients
- 1 cup loosely packed basil leaves
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon dried oregano
- 2 garlic cloves, chopped
- 1/4 teaspoon salt
- pinch of red pepper flakes
- 1/4 cup olive oil or vegetable oil
- 1 (16-ounce) can refrigerated flaky biscuits
- 1/4 cup pine nuts
- 1/3 cup grated 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.
- Bake for 8 to 10 minutes, or until golden brown.
Nutrition
Calories: 136kcal