Well, I recently had a dream come true. For the past 5 or so years, I have kept my fingers crossed that soon enough I would be able to host my first Thanksgiving. And so, last week I lived my dream. I hosted my entire family-just about 40 people in all! It was wonderful, really! All the food was dynamite and even though it was like Kitchen Stadium in my house, I couldn’t have felt more happy and loved. I can’t thank my family enough for all their efforts!
But as all family gatherings go, there were some blunders! One of which was that we forgot to buy biscuits! No biscuits for Thanksgiving?!?! No stinkin’ way, we sent out Cousin James and he returned with about 8 packages of biscuits! 8 packages! Yes, that's 64 biscuits in all for all you calculators out there! Needless to say, we were well over the biscuit-to-person ratio!
So what was I left with this weekend? Knee-high stuffing, piled-up ham and 15 pumpkin pies, well yes! But to that, let’s just throw in 3 extra packages of biscuits. Yikes! Even I, who has learned to love leftovers, was about to topple.
Not to worry though, I shipped most off to family members and reinvented the biscuits into these little treasures. Oh man, what a winner! The pesto, which I bought at Costco, was strong enough to saturate and stand up to the buttery biscuit while the cheese provided just the right amount of ooze to counter the sesame crunch. Need I say more? I doubt it, just go and see if you find any extra lurking cans of biscuits in your fridge. You never know, you may have an appetizer- in –the- making just waiting there. I know I did! Enjoy…
Servings: 10 puffs
OBJ: TCW be able to create an appetizer using the unused cans of buttermilk biscuits found in her fridge
1 package (7.5 ounce) buttermilk biscuits, separated
¼ C prepared pesto
½ C provolone/mozzarella cheese , cut into ½ inch cubes
1 egg, whisked
1. Preheat oven to 375, line cookie sheet with foil and spray with nonstick spray
2. Using a rolling pin, roll out each biscuit dough until it’s about a 4-4 ½ inch- long oval
3. Spread ½-3/4 tsp pesto in center of each dough, top with 2 pieces cheese...
4. Roll up starting at short end and twist edges good, then pinch seam to seal...
5. Place seam-side down on sheet
6. Brush egg wash on each piece, sprinkle with sesame seeds...
7. Bake for 12 minutes or until golden brown, some cheese may ooze if not sealed well enough (I love burnt cheese like that so I find this as a bonus!)
8. Transfer to a platter and serve!