Caprese Pesto Margherita Stackers

• 8 ounces fresh mozzarella cheese 24 cherry-size balls
• 11 ounces breadsticks Pillsbury refrigerated original, 12 breadsticks
• 3 tablespoons basil pesto
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese Instead of cheese, I used a sprinkle of a Mediterranean
• 24 grape tomatoes
• 24 fresh basil leaves
• basil
• tomato
• breadsticks

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.

mozzarella cheese, breadsticks, basil pesto, olive oil, parmesan cheese, grape tomatoes, basil, basil, tomato, breadsticks

Taken from www.yummly.com/recipe/Caprese-Pesto-Margherita-Stackers-1649374 (may not work)