Prego Pizzettes

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/2 cup grated Romano cheese
2 tbsp. olive oil
1 tsp. dried basil leaves, crushed
1 med. clove garlic, minced
3 pkg.. (8 oz. ea.) refrigerated biscuits
1 cup original Prego or Prego Extra Chunky spaghetti sauce
3/4 cup shredded fontina cheese

Preheat oven to 400F. Grease cookie sheet. In covered blender or food processor, combine first 5 ingredients. Blend until smooth. Set aside. To make pizzettes: On cookie sheet, pinch together 3 biscuits to form clover shape. With fingers, press center of each biscuit to make a well. Repeat with remaining biscuits. Spread about 1 teaspoon spinach mixture into each biscuit well. Top with about 1 teaspoon Prego sauce. Bake 15 minutes or until crust is lightly browned. Remove from oven. Sprinkle each pizzette with fontina cheese.

Makes 10 pizzettes.

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Cajun Country -- New Iberia, Louisiana