Ingredients
1
container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
1
can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
3
tablespoons basil pesto
1
tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
2
tablespoons grated Parmesan cheese
24
frilled toothpicks
24
grape tomatoes
24
fresh basil leaves
Preparation
Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Drain cheese balls; pat dry with paper towels.
On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.
Spread rounded 1/4 teaspoon of the pesto lengthwise down center of each dough rectangle. Place 1 cheese ball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese.
Bake 14 to 20 minutes or until deep golden brown. Cool in pan 5 minutes. Remove from pan. With each toothpick, spear tomato and basil leaf; insert into cheese ball. Serve warm.
