- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 8 servings
Ingredients
1 (16.3-ounce) can refrigerated biscuit dough (recommended: Pillsbury Grands)
3 tablespoon extra-virgin olive oil
1 teaspoon crushed garlic
1 teaspoon Italian seasoning (recommended: McCormick)
2 (6-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)
1 1/2 cups grape tomatoes, sliced in 1/2
1 cup crumbled blue cheese
Directions
- Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside.
- Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make "dimples" in each round with fingertips.
- In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush, brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese
- Bake in oven for 13 to 15 minutes, or until golden brown.
- Serve warm.
