1 chunk of Best Choice mozzarella cheese
1 chunk of Best Choice sharp cheddar cheese sticks
1 chunk of Best Choice pepper jack cheese
2 containers of Best Choice Homestyle Buttermilk Biscuits
2 tablespoons Best Choice butter
1/2 teaspoon Best Choice garlic powder
1/3 cup of diced cherry tomatoes
1/3 cup basil
1/4 cup of Best Choice finely shredded mozzarella cheese
Always Save Pretzel sticks
Optional: Marinara Sauce
Preheat oven to 350°
Cut cheese into cubes, making 40 pieces
Remove the buttermilk biscuits from their containers and cut them in half, making 40 half-moons of dough. You will have extras at the very end.
Flatten the dough half-moons.
Place one piece of the same kind of cheese in the middle of each piece of dough, then create a ball to tuck the cheese in.
Place parchment paper on a baking sheet(s).
For one large tree, use the large baking sheet and start with 7 cheese-filled dough balls for the bottom of the tree.
Working upwards, place 1 less dough ball in each layer until you get to the top of the tree.
Meanwhile, microwave the butter until fully melted. Once butter is melted stir in the garlic powder.
Using a basting brush, to cover the Christmas tree with the buttery glaze.
Sprinkle finely shredded mozzarella over the uncooked tree and top with basil and tomatoes.
Bake for 30 minutes or until the dough is golden and the center of the tree is fully cooked. For a larger tree, this could be around 34 minutes.
Place a handful of pretzel sticks under the tree to create the tree trunk.
Optional: Serve with warm marinara sauce for dipping.
1 can Best Choice Buttermilk biscuits
1 can Best Choice Petite Diced Tomatoes with green chilies
1/4 cup shredded Best Choice Cheddar cheese
¼ cup shredded Best Choice Pepper Jack cheese
1/3 cup Best Choice cream cheese, softened
2 tablespoons Best Choice cooked real bacon pieces
1 teaspoon Best Choice Onion Powder
Topping: Best Choice jalapeño slices (from 12-oz jar), drained
Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up the side of each of 20 greased mini muffin cups.
In a small bowl, mix remaining ingredients except for jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.
Bake 16 to 22 minutes.
2 (12 oz) Best Choice homestyle biscuits
Best Choice Flour for rolling out biscuits
1 cup Best Choice canola oil
Best Choice cherry pie filling
Best Choice Powdered Sugar
Best Choice Cinnamon and Best Choice sugar to taste
Remove biscuits from the package, let stand at room temperature for 20 minutes.
On a lightly floured surface, roll out each biscuit until about 4-5 inches.
Add 2 tablespoons pie filling to the middle of the biscuit.
Fold over and seal with a fork.
Heat oil in a pan to 300 F approximately.
Carefully add 2-3 pies at a time, depending on the size of your pan.
Cook for about 3-5 minutes on each side or until golden brown.
Remove and place on a paper towel to drain.
Dust with powdered sugar or sprinkle with cinnamon and sugar mixture.