Pesto Biscuits Food

PESTO SAUSAGE BISCUIT BITES

Pesto Sausage Biscuit Bites image

They won't be able to stop reaching for these tasty little sausage bites. They are perfect party food but also a great choice for a breakfast buffet.

Provided by Valerie Brunmeier

Categories Appetizers and Snacks Pastries

Time 25m

Yield 10

Number Of Ingredients 4

Ingredients

2 (10 ounce) cans refrigerated buttermilk biscuit dough
5 teaspoons pesto
10 links breakfast sausage
1 tablespoon grated Parmesan cheese, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 24.4 g, Cholesterol 22.3 mg, Fat 14.2 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 3.8 g, Sodium 728.9 mg, Sugar 4.1 g

PESTO BISCUITS

Pesto Biscuits image

Shapely biscuits rely on pesto to pump up the flavor!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 27m

Yield 10

Number Of Ingredients 7

Ingredients

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/4 cup basil pesto
1/2 cup milk
Finely shredded Parmesan cheese, if desired

Steps:

Heat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in shortening and pesto, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch cookie or biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Sprinkle with cheese.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg

CHEESE & PESTO BISCUITS

Cheese & Pesto Biscuits image

Biscuits always liven up a meal, especially when they're golden brown and filled with pesto, garlic and cheese for extra zip. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter, cubed
1 cup shredded Italian cheese blend
1-1/4 cups buttermilk
1 tablespoon prepared pesto
1 tablespoon butter, melted
1 garlic clove, minced

Steps:

Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. In a small bowl, whisk buttermilk and pesto until blended; stir into flour mixture just until moistened., Drop dough by 1/4 cupfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until golden brown., Mix melted butter and garlic; brush over biscuits. Serve warm.

Nutrition Facts : Calories 175 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 357mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

PESTO PULL-APART BREAD

Pesto Pull-Apart Bread image

I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. -Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/4 cup olive oil
2 tablespoons prepared pesto
1/4 cup sun-dried tomatoes (not packed in oil)
1/4 cup roasted sweet red peppers, drained and diced
1/4 cup sliced ripe olives
1 cup shredded mozzarella and provolone cheese blend
Additional prepared pesto, optional

Steps:

Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.

Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

PESTO BISCUITS

Pesto Biscuits image

Something different to go with your Italian dinner in place of or in addition to, garlic bread. Especially good topped with hot pepper jelly.

Provided by KyJo5096

Categories Breads

Time 27m

Yield 10-12 biscuits

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
3 tablespoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1/4 cup basil pesto
1/2 cup milk, approximately
parmesan cheese (optional)

Steps:

Heat oven to 450 degrees.
Mix flour, baking powder and salt in large mixing bowl.
Cut in shortening and pesto, using a pastry blender or fork.
Stil in enough milk so that dough leaves sides of bowl and forms a ball.
Place dough on lightly floured surface.
Knead lightly, 10 times.
Pat or roll dough to 1/2 inch thickness.
Cut with floured biscuit cutter.
Place about 1 inch apart on ungreased cookie sheet.
Sprinkle with parmesan cheese, if desired.
Bake for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 165.7, Fat 7.6, SaturatedFat 2, Cholesterol 1.7, Sodium 450.1, Carbohydrate 21.7, Fiber 1.4, Sugar 0.1, Protein 3.2

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