Pesto Appetizer Squares Recipes

PESTO EGG PUFF PASTRY SQUARES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
• Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
• Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
• Serve hot or cold and enjoy.

PESTO APPETIZER SQUARES

Steps:

• 1. Heat oven to 375°. Grease rectangular pan, 13 x 9 x 2 inches.2. Mix Bisquick, milk, eggs and pesto. Spread in pan.3. Bake 25 to 30 minutes or until golden brown cool slightly. For squares, cut into 8 rows by 6 rows. Top each square with about 1/2 teaspoon spaghetti sauce. Sprinkle with basil and cheese.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRTION FACTS1 Appetizer:Calories 55 (Calories from Fat 30)Fat 3g (Saturated 1g)Cholesterol 10mgSodium 160mgCarbohydrate 7g (Dietary Fiber 0g)Protein 1g% DAILY VALUE:Vitamin A 0%Vitamin C 0%Calcium 3%Iron 2%DIET EXCHANGES:1 Starch From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PESTO PARTY SQUARES

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs and butter press into 9" x 13" baking pan.
• Bake for 15 minutes.
• Beat cream cheese and pesto until well blended.
• Add 1/3 cup of the sour cream and the eggs beat until smooth.
• Pour mixture over crust and bake 20- 25 minutes until the center is set.
• Remove to cooling rack.
• Carefully spread 2/3 c sour cream over hot filling using scraper.
• Cool and refrigerate for at least 3 hours.
• Before serving, cut into squares and garnish with green onions and tomato.