Tomato Cups Recipe
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1 can large biscuits
1/2 cup mayonnaise
1 cup shredded cheese
(mozzarella and cheddar blend)
1 10-ounce can Rotel
tomatoes, drained
1 teaspoon dried basil
1/2 onion, chopped
10 pieces bacon, cooked and crumbled
Instructions
1/2 cup mayonnaise
1 cup shredded cheese
(mozzarella and cheddar blend)
1 10-ounce can Rotel
tomatoes, drained
1 teaspoon dried basil
1/2 onion, chopped
10 pieces bacon, cooked and crumbled
Preheat oven to 350 degrees. Separate each biscuit into two or three layers. Lightly grease the cups of a 12-muffin tin. Place and press a biscuit layer evenly into each cup. Mix remaining ingredients in a mediumsize bowl. Spoon filling on top of the biscuit layers. Bake 20 to 25 minutes, until golden.
Tips from the Test Kitchen
Tips From Our Test Kitchen: Garnish with fresh basil for a holiday appetizer.
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