Lunch: Caprese Pesto Margherita Stackers

These party appetizers taste incredibly upscale, but they are actually easily prepared using mozzarella balls and Pillsbury® refrigerated breadsticks.

This recipe includes superfoods such as:

Basil

Health benefits of Caprese Pesto Margherita Stackers

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
1 can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)
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

Instructions

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.

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