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Add a photoServings: 10
Ingredients
- 1/2 c. Fresh Basil Leaves
- 1/4 c. Fresh Thyme Leaves
- 2 x Cloves Garlic Minced
- 1/4 tsp Salt If you like
- 1 dsh Pepper
- 1/4 c. Extra virgin olive oil Or possibly Oil
- 12 ounce Hungry Jack Refrigerated Flaky Biscuits
- 1/4 c. Pine Nuts
- 1/3 c. Grated Parmesan Cheese
Directions
- Heat oven to 400F. In blender container or possibly food processor bowl with metal blade, combine basil, thyme, garlic, salt, pepper and oil. Cover; blend till finely minced, scraping down sides of container, if necessary.
- Separate dough into 10 biscuits. On ungreased cookie sheets, press or possibly roll each biscuit to a 3-inch circle. Make several indentations with fingers in tops of biscuits. Spread about 1 tsp. basil mix proportionately over each biscuit. Sprinkle each biscuit proportionately with 1 tsp. pine nuts; press gently. Sprinkle with cheese.
- Bake at 400F. for 10 to 12 min or possibly till biscuits are golden. Serve hot.
- 10 mini focaccia
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 10 servings | |
| Calories 161 | |
| Calories from Fat 81 | 50% |
| Total Fat 9.21g | 12% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.19g | |
| Cholesterol 3mg | 1% |
| Sodium 413mg | 17% |
| Potassium 28mg | 1% |
| Total Carbs 16.25g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.26g | 2% |
| Protein 3.86g | 6% |
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