Lay out the biscuits, and brush lightly with olive oil. Next, spread with a little bit of pesto. Cut the biscuits into quarters.
Place the biscuits, pesto side down, in a 9" x 9" pan sprayed with non-stick spray.
Then, repeat the process. Brush the biscuits with olive oil, and add pesto. Finally, sprinkle the tops of the biscuits with the shredded Parmesan cheese.
Place the Pesto Parmesan Biscuits in a preheated 350-degree oven and bake them for 18-22 minutes, or until they are golden brown.
Cool slightly and the turn pan over to flip the biscuits out onto a wire rack, cutting board, or a piece of foil
Serve and enjoy!
Refrigerator Biscuits - I like the Pillsbury Grands Biscuits because of their size, but you can use your favorite refrigerator biscuit in this recipe. Check the weight of the smaller biscuits. You might need more than one package if you are using them.
Basil Pesto - I usually keep some of the Classico Basil Pesto on the shelf for times and recipes like these. If you have another brand you prefer, I am sure it will work just fine.
Shredded Parmesan - You will get no arguments from me if you prefer to grate your own Parmesan. However, I just happened to have some pre-shredded cheese on hand today.