This was a perfect recipe for the last of my holiday. Everyone raved about it and asked for the recipe, so I guess it turned out well. Also, I used asiago cheese baguette slices instead of crackers.
I don’t usually use low fat foods (because low fat mean no taste); however, reduced fat cream cheese helped save some fat grams. I couldn’t tell the difference. Great recipe!
PESTO CHEESE BOMBS
PREP TIME: 15 mins
COOK TIME: 35 mins
TOTAL TIME: 50 mins
1 (16 ounce) package premade biscuit dough
4 mozzarella string cheese sticks
1/2 cup pesto
butter for greasing
1 cup marinara sauce, warmed
- Preheat oven to 350 degrees F. Place a ramekin or ceramic bowl in the center of a springform pan and grease the inside edges of the pan as well as the outside of the bowl to prevent sticking.
- Split each biscuit into two by dividing the layers, totaling 16 rounds of dough. Cut each of the cheese sticks into quarters. Wrap each chunk of cheese in the biscuit dough and seal edges to create a ball.
- Add pesto to a small bowl and roll each ball of dough in the pesto to coat. Add to the pan in a ring shape and cover with any remaining pesto. Bake with a layer of foil under the pan to catch any grease that might leak out for 35-40 minutes or until golden brown and some melted cheese is visible.
- Add warmed marinara to the center dish for dipping. Serve hot.
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