Savory Appetizers

One of these great appetizers is a must for your next party. Everyone will want to come back for more!

ANTIPASTO JUMBLE

Antipasto:
1 pint (2 cups)grape tomatoes
1 cup fresh baby carrots
1 cup pitted kalamata olives
6 oz. string cheese cut into ½-inch chunks (about 1 cup)
1 (7 oz) jar stuffed large Queen green olives (about 1 cup), drained
1 (6 oz) jar Green Giant Whole Mushrooms, drained

Marinade:
¼ cup purchased refrigerated pesto
¼ cup purchased Italian salad dressing
1 teaspoon grated orange peel
½ teaspoon crushed red pepper flakes

In large glass or ceramic serving bowl, combine all antipasto ingredients.

In small bowl, combine all marinade ingredients; blend well. Pour marinade over
Antipasto; toss well. Refrigerate at least 1 hour before serving. Servings: 14 (1 cup)


GARDEN PIZZA BITES

1 (12 oz) can Pillsbury Hungry Jack Gold Layers Refrigerated Flaky Biscuits
2 teaspoons cornmeal
1 (8 oz) container spinach dip
½ cup shredded carrots
½ cup finely chopped red bell pepper
4 green onions, chopped

Heat oven to 400 degrees. Separate dough into 10 biscuits; separate each into 3 layers. Arrange biscuit rounds on 2 ungreased cookie sheets. Sprinkle rounds with cornmeal. Bake at 400 degrees for 7 to 11 minutes or until golden brown, switching position of cookie sheets halfway through baking. Remove from cookie sheets; place on wire rack. Cool 10 minutes or until completely cooled.

Top each baked biscuit round with 1 ½ teaspoons spinach dip. Sprinkle each evenly with carrots, bell pepper and onions. Cover; refrigerate at least 1 hour or until serving time. Servings: 30 appetizers