Recipe by KAYLEEW
"Filled with a savory cheese and herb mixture, these puffy biscuits are simple, delicious and make a great party appetizer. I have made these for years and they are always a hit!"
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1 (4 ounce) package
grated Parmesan cheese
Romano cheese, grated
minced fresh basil
minced fresh oregano
green onions, chopped
1 (12 ounce) can
refrigerated biscuit dough
Thanks for sharing, Kaylee. These were excellent. I like the texture of phyllo better than canned biscuits, so I put the filling in mini muffin tins that were lined with phyllo. I also used 1/2 cup cream cheese and 1/2c mayo, instead of a whole cup of mayo.
O.K. but I won't make these again. There was no way I was going to use one cup of mayo so I reduced to half cup and used some sour cream. Still tasted like refrigerated biscuits that were greasy.
This took no time at all and came out fabulous! My husband and I devoured them. I just spread a good helping of the mixture on top of each biscuit, indenting the center a bit and baked. Wonderful recipe!!
Excellent appetizer. Quick to put together and tasty. Served these as an appetizer at Thanksgiving dinner and they disappeared quickly.
These were great! I grow basil and oregano in my garden, so everything was super fresh. This recipe was quick and easy, especially if you're good with a knife. They smelled so good, my friends couldn't wait for them to cool.
These were really good and quite easy to make. I made the mixture up the day before which helped me be able to quickly assemble them just before the guests arrived.
Very rich and very easy to make. Cut back on the mayo, and used dried herbs. Will try them again with a mixture of green onions and fresh chives. Thanks!
Everyone begs me for this recipe! Big Hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Cheese Puffs
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 168
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