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Caprese Pesto Margherita Stackers

 
One serving costs about $0.58

$0.58 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:16%

Spoonacular Score: 16%

 

Caprese Pesto Margherita Stackers might be just the condiment you are searching for. One serving contains 88 calories, 3g of protein, and 6g of fat. For 58 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, pillsbury original breadstick dough, parmesan cheese, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so spectacular. Try Margherita Pizza With Pesto Pasta Salad, Margherita-inspired Puff Pastry Tart (with Fresh Pesto), and Cheesy Margherita Pizza Hummus with Pesto Pita Chips for similar recipes.

Ingredients

Servings:
3 Tbsps
3 Tbsps basil pesto
basil pesto
11 oz
11 oz canned refrigerated breadstick dough
canned refrigerated breadstick dough
24
24  fresh basil leaves
fresh basil leaves
8 oz
8 oz fresh mozzarella cheese
fresh mozzarella cheese
24
24  grape tomatoes
grape tomatoes
1 Tbsp
1 Tbsp olive oil
olive oil
2 Tbsps
2 Tbsps parmesan cheese
parmesan cheese
3 Tbsps basil pesto
3 Tbsps
basil pesto
11 oz canned refrigerated breadstick dough
11 oz
canned refrigerated breadstick dough
24  fresh basil leaves
24
fresh basil leaves
8 oz fresh mozzarella cheese
8 oz
fresh mozzarella cheese
24  grape tomatoes
24
grape tomatoes
1 Tbsp olive oil
1 Tbsp
olive oil
2 Tbsps parmesan cheese
2 Tbsps
parmesan cheese

Equipment

paper towels
paper towels
muffin liners
muffin liners
toothpicks
toothpicks
oven
oven
frying pan
frying pan
paper towels
paper towels
muffin liners
muffin liners
toothpicks
toothpicks
oven
oven
frying pan
frying pan


Instructions

  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 breadsticks. Cut each breadstick in half crosswise; press each half into 3x2-inch rectangle.
  3. Spread rounded 1/4 teaspoon pesto 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 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; insert into 1 cheese ball. Serve warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.58
Ingredient
3 tablespoons basil pesto
11 ounces canned refrigerated breadstick dough
24 fresh basil leaves
8 ounces fresh mozzarella cheese
24 grape tomatoes
1 tablespoon olive oil
2 tablespoons parmesan cheese
Price
$0.77
$3.34
$0.38
$3.48
$5.54
$0.17
$0.21
$13.89

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
87 Calories
3g Protein
5g Total Fat
6g Carbs
1% Health Score
Limit These
Calories
87
4%

Fat
5g
9%

  Saturated Fat
2g
15%

Carbohydrates
6g
2%

  Sugar
1g
1%

Cholesterol
7mg
3%

Sodium
210mg
9%

Get Enough Of These
Protein
3g
6%

Calcium
58mg
6%

Vitamin A
267IU
5%

Phosphorus
40mg
4%

Vitamin B12
0.22µg
4%

Vitamin K
3µg
3%

Vitamin C
2mg
3%

Selenium
1µg
2%

Zinc
0.32mg
2%

Fiber
0.47g
2%

Vitamin B2
0.03mg
2%

Potassium
49mg
1%

Manganese
0.03mg
1%

Vitamin E
0.2mg
1%

Magnesium
4mg
1%

covered percent of daily need

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