Mini Tomato Pies
Bite-sized and bursting with flavor, Mini Tomato Pies are the perfect appetizer or snack for any occasion. These savory delights start with a buttery biscuit dough crust, baked to golden perfection in a muffin tin, and are filled with a creamy mixture of cheddar cheese, mayonnaise, and fresh basil. Topped with juicy cherry tomato halves and a drizzle of olive oil, each mini pie combines a rich, cheesy filling with the bright, tangy zest of tomatoes, making them a crowd-pleasing treat. Ready in under 30 minutes, these easy-to-make tomato pies are ideal for parties, picnics, or simply elevating your everyday snack game. Serve them warm or at room temperature for a flavorful bite that showcases fresh, summery ingredients. Perfect for those searching for quick tomato recipes, creative party appetizers, or savory finger foods!
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Recipe Information
Ingredients
- 15 pieces Cherry tomatoes
- 1 can Refrigerated biscuit dough
- 1 cup Shredded cheddar cheese
- 0.25 cup Mayonnaise
- 2 tablespoons Chopped fresh basil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Wash the cherry tomatoes, cut them in half, and set them aside.
Open the can of refrigerated biscuit dough and separate the dough into individual biscuits. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
Press each flattened biscuit into a muffin tin cup, forming a small crust. Ensure the dough covers the bottom and sides of each cup.
In a mixing bowl, combine shredded cheddar cheese, mayonnaise, chopped basil, garlic powder, salt, and black pepper. Mix thoroughly to create the cheesy filling.
Spoon about 1 tablespoon of the cheesy filling into each crust-lined muffin tin cup.
Place two halves of a cherry tomato on top of the filling in each muffin cup, cut side up. Drizzle a small drop of olive oil over each tomato.
Bake the mini pies in the preheated oven for 10–12 minutes or until the crust is golden brown and the filling is bubbly.
Remove the muffin tin from the oven and let the pies cool for a few minutes before carefully removing them with a knife or small spatula.
Serve warm or at room temperature, garnished with extra basil if desired.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 29.4 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 945 mg | 73% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
