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!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

Step 2

Wash the cherry tomatoes, cut them in half, and set them aside.

Step 3

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.

Step 4

Press each flattened biscuit into a muffin tin cup, forming a small crust. Ensure the dough covers the bottom and sides of each cup.

Step 5

In a mixing bowl, combine shredded cheddar cheese, mayonnaise, chopped basil, garlic powder, salt, and black pepper. Mix thoroughly to create the cheesy filling.

Step 6

Spoon about 1 tablespoon of the cheesy filling into each crust-lined muffin tin cup.

Step 7

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.

Step 8

Bake the mini pies in the preheated oven for 10–12 minutes or until the crust is golden brown and the filling is bubbly.

Step 9

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.

Step 10

Serve warm or at room temperature, garnished with extra basil if desired.

Nutrition Facts

Serving size	904.2 grams (904.2g)

Amount per serving	% Daily Value*
Calories	2643

Total Fat 162.00g	208%
Saturated Fat 62.10g	311%
Polyunsaturated Fat 1.30g
Cholesterol 180mg	60%
Sodium 5100mg	222%
Total Carbohydrate 231.40g	84%
Dietary Fiber 12.50g	45%
Total Sugars 29.40g
Protein 58.10g	116%

Vitamin D 0IU	0%
Calcium 945mg	73%
Iron 10mg	58%
Potassium 1088mg	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.

Source of Calories

Fat: 55.7%

Protein: 8.9%

Carbs: 35.4%