Serves: 10
Total Calories: 144
Heat oven to 400°F. In blender container or food processor bowl with metal blade, combine basil, thyme, garlic, salt, pepper and oil. Cover blend until finely chopped, scraping down sides of container, if necessary.
Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll each biscuit to a 3-inch circle. Make several indentations with fingers in tops of biscuits. Spread about 1 teaspoon basil mixture evenly over each biscuit. Sprinkle each biscuit evenly with 1 teaspoon pine nuts press gently. Sprinkle with cheese.
Bake at 400°F. for 10 to 12 minutes or until biscuits are golden brown. Serve warm.
Nutrition Per Serving: Calories 180 Protein 4g Carbohydrate 15g Fat 12g Sodium 470mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Biscuit Mini Focaccia recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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