Caprese Pesto Margherita Stackers

Photo: Jo Ann

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

24 frilled toothpicks

24 grape tomatoes

24 fresh basil leaves

Preparation

Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray. Drain cheese balls; pat dry with paper towels.

On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.

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.

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.