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1/2 cup fresh basil leaves
1/4 cup fresh thyme sprigs
2 garlic cloves, chopped
1/4 teaspoon salt, if desired
Dash pepper
1/4 cup olive oil or vegetable oil
1 (12-ounce) can flaky refrigerated biscuits
1/4 cup pine nuts
1/3 cup grated Parmesan cheese
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
1/4 cup fresh thyme sprigs
2 garlic cloves, chopped
1/4 teaspoon salt, if desired
Dash pepper
1/4 cup olive oil or vegetable oil
1 (12-ounce) can flaky refrigerated biscuits
1/4 cup pine nuts
1/3 cup grated Parmesan cheese
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
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