Best Tomato Artichoke Appetizers Recipes

TOMATO ARTICHOKE APPETIZERS

Tomato Artichoke Appetizers image

Tomato Artichoke Appetizers is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Karen Haldeman, 2nd Place, Ohio State Fair (Columbus, OH).

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 30

Number Of Ingredients 8

Ingredients

2 cups Original Bisquick™ mix
1/2 cup boiling water
3/4 cup mayonnaise
3/4 cup grated Parmesan cheese
1/2 teaspoon onion juice, if desired
1 jar (7.5 oz) marinated artichokes, chopped
30 thin slices from 4 to 5 plum (Roma) tomatoes
Parsley sprigs

Steps:

Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into a ball; knead 10 times.
Roll out dough 1/8 inch. Cut with 2-inch round cutter dipped in Bisquick mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with 1/2 teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another 1/2 teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture.
Bake 10 to 12 minutes or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 190 mg, Sugar 0 g, TransFat 0 g

TOMATO ARTICHOKE APPETIZERS RECIPE - (4.3/5)

Tomato Artichoke Appetizers Recipe - (4.3/5) image

Provided by á-4202

Number Of Ingredients 8

Ingredients

2 cups biscuit mix
1/2 cup boiling water
3/4 cup mayonnaise
3/4 cup Parmesan cheese, grated
1/2 teaspoon onion juice, if desired
1 jar (7.5-ounce) marinated artichokes, chopped
30 thin slices from 4 to 5 plum (Roma) tomatoes
Parsley sprigs

Steps:

Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together biscuit mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with biscuit mix, gently roll dough to coat. Shape into a ball; knead 10 times. Roll out dough 1/8 inch. Cut with 2 inch round cutter dipped in biscuit mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with 1/2 teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another 1/2 teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture. Bake 10 to 12 mins or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.