Prosciutto and Artichoke Puffs

These toasty appetizers will warm everyone up for Thanksgiving dinner.

Ingredients

• 3/4 cup (3 oz.) shredded Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/2 cup chopped, canned artichoke hearts, drained
• 1/3 cup chopped prosciutto
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 (16.3 oz.) can Pilsbury Grands! refrigerated buttermilk biscuits

Directions

• Mix together all ingredients except biscuits in a bowl until combined.
• Preheat oven to 400 degrees.
• Pull apart flaky layers of biscuits into thin dough rounds. Each biscuit makes about 3 rounds. Spray cups of a muffin pan with a non-stick cooking spray. Lay rounds in the bottom of muffin pan cups.
• Spoon 1 tablespoon filling in center of cup. Bake for 8 minutes until puffy, and edges of biscuit are golden brown. Remove from heat and serve immediately.

  Makes about 24 appetizers