Caprese Pesto Margherita Stackers

Tried a new recipe yesterday. It was quite successful  at the party. Takes a little to put them together, but worth it.

Caprese Pesto Margherita Stackers
1 container (8oz.) fresh mozzarella ciliegine cheese(24 cherry size balls)
1 can Pillsbury refrigerated bread sticks(12 breadsticks)
3 Tbs. basil pesto
1 Tbs extra virgin olive oil
2 Tbs grated Parmesan cheese
24 frilled toothpicks
24 grape tomatoes
24 fresh basil leaves

Directions

1. heat oven to 375. Spray 24 mini muffin cups with no-stick cooking spray. Drain cheese balls, pat dry with paper towels.

2. On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each 1/2 into 3x2 inch rectangles

3.Spread rounded 1/4 tsp of the pesto lengthwise down the center of each rectangle. Place cheeseball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely.[take extra care to make sure they are pinch good and no holes for the cheese to escape]; place seam side down in muffin tin. Brush with oil, sprinkle with Parmesan.

4. Bake 14 to 20 minutes until deep golden brown. Cool in pan 5 minutes. Carefully remove from pan. With each toothpick, spear tomato and basil leaf. insert into cheeseball. Serve warm.