I figure I can squeeze one more fun food item in for Halloween, especially since these can really be made anytime before or after the holiday.
Have you all been watching MasterChef Junior? A.MA.ZING. The rules are pretty much the same as MasterChef, but the difference is that the kids root each other on and cry when someone gets booted out. Unlike the adult version where everyone is just ruthless. I actually feel sad every time someone is eliminated.
And the food that these kids have been creating. Holy. I mean, these kids..these 9 year olds and 12 year olds…making perfect molten lava cakes. And homemade tortellini. And Beef Wellington. Beef Wellington! How well could you make Beef Wellington?
I think they’d all laugh their butts off at these Biscuit Eyes. Alexander would probably try to make the cheese from scratch. Lol.
But since my kids aren’t quite at that level, these were a better pace for us. They helped me make them, along with chili, for dinner. And both felt like MasterChefs…which is good enough for me. (For now. HA.)
Prep time: 10 minutes
Cook time: 15 minutes
• 1 container Grands! Homestyle Buttermilk Biscuits
• 4 ounces cream cheese, softened
• 1 cup finely shredded cheddar cheese
• 2 slices of Provolone cheese
• 16 slices pimiento-stuffed green olives
Preheat oven to 350 degrees. Lightly coat a cookie sheet with non-stick cooking spray.
Cut each biscuit in half, so you have 16 half-moons. Place on the cookie sheet and bake for 13-17 minutes until golden brown.
While the biscuits are cooking, cut 1-inch circles from the cheese slices.
Remove biscuits from the oven; spread 1-2 teaspoons of cream cheese on the rounded edge, then roll in the cheddar cheese. Place a circle of cheese on each biscuit and top with an olive to form the eye.
(adapted from Betty Crocker)