Ingredients Jump to Instructions ↓

  1. 1 (16 1/3-ounce) can refrigerated biscuit dough (recommended: Pillsbury Grands)

  2. 3 tablespoon extra-virgin olive oil

  3. 1 teaspoon crushed garlic

  4. 1 teaspoon Italian seasoning (recommended: McCormick)

  5. 2 (6-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)

  6. 1 1/2 cups grape tomatoes, sliced in

  7. 1/2 1 cup crumbled blue cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside. Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make "dimples" in each round with fingertips. In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush , brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese Bake in oven for 13 to 15 minutes, or until golden brown. Serve warm.


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