Fresh Baked Bread Caprese Recipe
Number of serving: 8 servings
Preparation time: 20 minutes
Cook time: 20 minutes
Ready in: 40 minutes
Difficulty: Very Easy
-1 container (8 ounce) fresh mozzarella cheese (24 cherry-size balls)
-1 can (11 ounce) Pillsbury refrigerated original bread sticks (12 bread sticks)
-3 tablespoon Sonoma Farm Italiano Dipping Oil
-2 tablespoons Sonoma Farm Balsamic
-2 tablespoons grated Parmesan cheese (Instead of cheese,
-24 grape tomatoes
-24 fresh basil leaves
1. Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray. Drain cheese balls; pat dry with paper towels.
2. On work surface, unroll dough; separate into 12 bread sticks. Cut each bread stick in half crosswise; press each half into 3×2-inch rectangle.
3. Spread rounded 1/4 teaspoon Italiano Dipping Oil 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 Italiano Dipping Oil; sprinkle with Parmesan cheese.
4. 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, drizzle with balsamic, insert into 1 cheese ball. Serve warm.
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