Pillsburypinenutpestoappetizer Recipes

PILLSBURY PINE NUT PESTO APPETIZER

Steps:

• Preheat oven to 400 degrees.
• Place FIRST round of dough onto greased cookie sheet and bake for 8-10 minutes.
• Spread pesto, sprinkle cheese and place SECOND ROUND of dough on top and seal edges with a fork.
• Brush top of crust with a little milk.
• Sprinkle pine nuts evenly and dust with paprika.
• Bake about 15 minutes or until lightly browned.
• Cool slightly and cut into wedges.

ARTICHOKE AND PINE NUT PESTO

Steps:

• Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
• Enjoy!

SWEET POTATO, PESTO & PINE NUT SLICE

Steps:

• Preheat oven to 200°C ( 400°F ) degrees centigrade.
• Line a 30x20 cm baking dish with baking paper.
• Place potato, onions and nuts in the dish ant coat with the oil. Season with salt and pepper. Bake 30 minutes and cool for 10 minutes.
• Reduce oven temperature to 160°C ( 325°F ).
• Whisk the remaining ingredients and then pour over the potatoes.
• Bake until golden and set in the centre. This should be about 20 minutes.
• Cool. Lift the slice from the dish and cut into slices.

PESTO / BRIE / PINE NUT APPETIZER

Steps:

• Heat brie at about 300 degrees for 10-15 minutes, until just soft to the touch.
• At the same time, heat the pine nuts.
• They are always best toasted just a little.
• Set the brie on a platter.
• Cover it with pesto.
• I don't use the whole package, sot hat more can be added later.
• Cover this with the pine nuts.
• I usually hold a few of these back as well.
• Slice the plum tomatoes and put them around the outside of tray.
• Put the cocktail bread around the outside of this.
• Enjoy!