Ingredients
1 tube (16.3 ounces) large refrigerated buttermilk biscuits1/4 cup olive oil2 tablespoons prepared pesto1/4 cup sun-dried tomatoes (not packed in oil)1/4 cup roasted sweet red peppers, drained and diced1/4 cup sliced ripe olives1 cup shredded mozzarella and provolone cheese blendAdditional prepared pesto, optional
Preparation
Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives.
Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.
