Goat cheese baked in pie crusts and topped with sun dried tomato pesto for a fun, flavorful, delicious appetizer everyone will love!
WW My Way Smart Points: 2 Green, 2 Blue, 2 Purple
Rolling the Crust
To make these little poppers, I rolled my pie crust extra thin. I then cut little 2 inch rounds out of the goat cheese and pressed them into mini muffin tins
Making the Crust into Poppers
To fill the crusts I took my goat cheese and cut it into crumbles. I then divided the crumbled between the mini muffin tins.
Topping Things Off
I scooped about 1/8 tsp of the sun-dried tomato pesto onto each popper before placing them in the oven for their quick bake!
Serving Them Up
While the poppers were baking, I poured some zero points marinara sauce into a microwave safe dish and microwaved it for a minute to warm it up. When the poppers were done I served them up with some dipping sauce on a the side!