| Italian Cheese and Red Pesto Diskettes | ||||||
| This is an easier version of a recipe I found, where I used store bought things to cut time. I know I will hear from my mom about this, but they are good all the same! | ||||||
| Ingredients: 3-oz. store bought red pesto (or sun dried tomato puree 1 can diced tomatoes, drained Jar pre-pitted calmata olives, quartered 1 cup pre-shred mozzarella powdered garlic 2-3 Tblsp grated parmesan 1 tsp dried oregano and basil 2 can Pillsbury crescent rolls, rolled out thin on a floured surface |
Directions: Make diskettes by using a 4 inch pastry cutter and cutting circles into the rolled out dough. With your fingers, fold up the edges to form a "rim", crinkling and folding them as you go around. Put them on a baking sheet, Spread the red pesto in the disks, then fill with a teaspoonful of diced tomato, olive, sprinkle a dash of garlic, and mozzarella. Sprinkle all the disks with parmesan cheese, and then sprinkle with the oregano. Bake the disks in a 400º oven for about 25 minutes, or until the edges turn brown. Serve warm or cold. A pre -make tip: I would pre make these a day before, and refrigerate with saran. A half hour before guests arrive, throw them in the oven so they are fresh and warm for your party. |
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