Ingredients:
1 container (8 ounce) fresh mozzarella cheese (24 cherry-size balls)
1 can (11 ounce) Pillsbury refrigerated original breadsticks (12 breadsticks)
3 tablespoons basil pesto
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese (Instead of cheese, I used a sprinkle of a Mediterranean spice)
24 frilled toothpicks
24 grape tomatoes
24 fresh basil leaves
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Preparation:
1. Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray. Drain cheese balls; pat dry with paper towels.
2. On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.
3. Spread rounded 1/4 teaspoon pesto lengthwise down center of each dough rectangle; top with 1 cheese ball. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese.
4. Bake 14 to 20 minutes or until deep golden brown. Cool 5 minutes. Remove from pan. On each toothpick, thread 1 tomato and 1 basil leaf; insert into 1 cheese ball. Serve warm.
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