Caprese Pesto Margherita Stackers

Caprese Pesto Margherita Stackers

Caprese Pesto Margherita Stackers

45 minutes

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Details
  • Serving Size:   24
  • Weight Watchers:   3 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • condiment
  • dip
  • sauce
  • spread
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Ingredients
  • 3 tablespoons basil pesto
  • 1 can (11 ounce) Pillsbury refrigerated original breadstick dough
  • 24 fresh basil leaves
  • 1 container (8 ounce) fresh mozzarella cheese (24 cherry-size balls)
  • 24 grape tomatoes
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
Instructions

Heat oven to 375 degrees. Spray 24 mini muffin cups with 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 pesto lengthwise down center of each dough rectangle; top with 1 cheese ball. 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 5 minutes.

Remove from pan. On each toothpick, thread 1 tomato and 1 basil leaf; insert into 1 cheese ball.

Serve warm.

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