Caprese Pesto Margarita Stackers

These party appetizers taste incredibly upscale, but they are actually easily prepared using mozzarella balls and refrigerated breadsticks.


24 servings


1 (8 ounce) container fresh mozzarella ciliegine cheese (24 cherry-size
1 (11 ounce) can refrigerated original breadsticks (12 breadsticks)
(e.g. Pillsbury®)
3 tablespoons basil pesto
1 tablespoon extra virgin olive oil or pure olive oil
2 tablespoons grated Parmesan cheese
24 frilled toothpicks
24 grape tomatoes
24 fresh basil leaves


Preheat oven to 375°F (191°C). Spray 24 mini muffin cups with cooking spray. Drain cheese balls; pat dry with paper towels.

On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each half into 3 x 2-inch rectangle.

Spread rounded 1/4 teaspoon of the pesto lengthwise down center of each dough rectangle. Place 1 cheese ball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely. Place seam sides down in muffin cups. Brush with oil; sprinkle with Parmesan cheese.

Bake for 14 to 20 minutes or until deep golden brown. Cool in pan 5 minutes. Remove from pan. With each toothpick, spear tomato and basil leaf; insert into cheese ball. Serve warm.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Total Time: 55 minutes

Additional Information

For recipe success, use fresh mozzarella cheese balls only.

Nutritional Information

Amount per serving: Calories 80 (Calories from Fat 40), Total Fat 4 1/2 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 5 mg; Sodium 160 mg; Total Carbohydrate 7 g (Dietary Fiber 0 g, Sugars 1 g), Protein 4 g; Exchanges: 1/2 Starch; 1 Fat; Carbohydrate Choices: 1/2

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