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Try a make-ahead snack with fresh-baked biscuits and a veggie-packed topping.
Recipe by Pillsbury
This recipe has not been rated
Prep Time
40min
Total Time
1hr40min
Servings
30appetizers
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Heat oven to 400°F. Separate dough into 10 biscuits; separate each into 3 layers. Arrange biscuit rounds on 2 ungreased cookie sheets. Sprinkle rounds with cornmeal.
Bake 7 to 11 minutes or until golden brown, switching position of cookie sheets halfway through baking. Remove from cookie sheets; place on cooling rack. Cool completely, about 10 minutes.
Spread each baked biscuit round with 1 1/2 teaspoons spinach dip. Sprinkle each evenly with carrots, bell pepper and onions. Cover; refrigerate at least 1 hour until serving time.
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No change.
Instead of the spinach dip, try another flavor, such as dill or ranch.
*Percent Daily Values are based on a 2,000 calorie diet.
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