Artichoke and Brie Pizzettes

Appetizer parties are so fun when you can depend on four-ingredient recipes like this one!


20 appetizers


1 (12 ounce) Pillsbury® Flakey Layers refrigerated biscuits
2 (6 ounce) jars marinated artichoke hearts, drained, reserving 1 tablespoon
3 ounces Brie cheese
2 tablespoons chopped pimientos


Preheat oven to 400°F (204°C). Separate dough into 10 biscuits. Separate each biscuit into 2 layers; place biscuit halves on large ungreased baking sheet. Flatten each slightly.

Cut artichoke hearts into 1/2-inch pieces. Brush top of each biscuit half with reserved artichoke liquid. Divide artichoke pieces evenly on top of biscuits.

Bake for 9 to 13 minutes or until edges of biscuits are golden brown. Meanwhile, cut cheese into 20 pieces.

Remove baking sheet from oven. Top each biscuit with piece of cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese softens slightly. Garnish each with pimientos. Serve warm.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

1 Serving (1 Appetizer): Calories 90 (Calories from Fat 45), Total Fat 5 g (Saturated Fat 1 g, Cholesterol 4 mg; Sodium 230 mg; Total Carbohydrate 8 g (Dietary Fiber 0 g, Sugars 1 g), Protein 2 g; Exchanges: 1/2 Starch; 1 Fat

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map