This cheese and tomato popover recipe is so flipping easy! Here is a SUPER QUICK recipe for an appetizer I know your friends and family will love. I’m talking – no thought / in the oven before you know it / and totally delicious recipe.
We actually ate the popovers from the pan before they even made it to the table. Embarrassing I know – but I’m being honest. If you make a nice hot and creamy soup, this combo could be the perfect winter lunch.
Heat oven 350 degrees
Cheese And Tomato Popovers Ingredients:
- 1 Package of Refrigerated Biscuits – I used Pillsbury
- 15 Cherry Tomatoes
- 2 cups of shredded cheese
- 4 tablespoons of chopped fresh parsley
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 2 tablespoons of rosemary garlic
So I took the biscuits as they were and plopped them in a bowl with all the ingredients. But I would not recommend that for you.
While it worked, I would suggest that you chop up all the dough into cubes before you mix. This will allow for all the ingredients to combine better as you toss them.
Spray your muffin tin and fill. Cook for 15 minutes or until they are golden brown. If you need a few more minutes — leave them. But not much more than 15. You don’t want to burn your bottoms.
Related: Cheesy Bacon And Egg Muffins – Breakfast Egg Cups You Make In Your Muffin Tin
And ENJOY!! OH SO GOOD. These Cheese And Tomato Popovers make incredible finger food appetizers.
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