2 cans Pillsbury refrigerated buttermilk biscuits
1/2 cup mayonnaise
2oz. (1/2 cup) crumbled goat cheese
1/4 cup chopped drained oil-packed sun-dried tomatoes
1 teaspoon dried onion flakes
1 teaspoon dried pesto seasoning
1 tablespoon grated Parmesan cheese
Heat oven to 375°F. Separate biscuits; cut each evenly into 2 layers, making 24 dough rounds. Press each in ungreased miniature muffin cup. In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese. Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.
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