mediterranean · condiment

Caprese Pesto Margherita Stackers

Name: Caprese Pesto Margherita Stackers
Cook time: 45 min
Total time: 45 min
Yield: 24 servings
Cuisine: mediterranean
Ingredients: 3 tablespoons basil pesto; 1 can (11 ounce) Pillsbury refrigerated original breadstick dough; 24 fresh basil leaves; 1 container (8 ounce) fresh mozzarella cheese (24 cherry-size balls); 24 grape tomatoes; 1 tablespoon olive oil; 2 tablespoons grated Parmesan cheese

“Caprese Pesto Margherita Stackers requires around 45 minutes from start to finish. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 88 calories. For 58 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. 1 person found this recipe to be scrumptious and satisfying. It works well as a condiment. It is an inexpensive recipe for fans of Mediterranean food. This recipe from Foodista requires basil pesto, pillsbury original breadstick dough, basil leaves, and parmesan cheese. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so spectacular. Try Margherita Pizza With Pesto Pasta Salad, Cheesy Margherita Pizza Hummus with Pesto Pita Chips, and Margherita-inspired Puff Pastry Tart (with Fresh Pesto) for similar recipes.”

total: 45 min
effort: Easy
serves: 24
ratings: New

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Ingredients

Serves 24

Basil pesto3 tbsp
Pillsbury original breadstick dough11 ounce11 oz
Basil leaves24
Mozzarella cheese8 ounce, 24 cherry-size balls8 oz
Grape tomatoes24
Olive oil1 tbsp
Parmesan cheese2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
2
Drain cheese balls; pat dry with paper towels.On work surface, unroll dough; separate into 12 breadsticks.
3
Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.

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