Mozzarella and Pesto Crescent Tarts

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Serves | Prep Time 20 | Cook Time 15

Why I Love This Recipe

Ingredients You'll Need

1 (8-oz.) can Pillsbury' Refrigerated Crescent Dinner Rolls
2 tablespoons purchased pesto
2 medium tomatoes, seeded, sliced
1 small red onion, thinly sliced
1 to 2 teaspoons chopped fresh rosemary or /12 teaspoon dried rosemary leaves
2 oz. (1/2 cup) diced fresh mozzarella cheese or shredded mozzarella cheese
1 oz. (l/4 cup) shredded fresh Parmesan cheese


Heat oven to 425°F. Unroll dough into 2 long rectangles. Place 3 inches apart on ungreased cookie sheet.

Firmly press perforations to seal. Press to form two 10 x3-inch strips, forming rim around edge of dough.

Spread each strip with 1 tablespoon pesto. Top each with tomatoes, onion and rosemary. Sprinkle each with

mozzarella and Parmesan cheese.

Bake at 425°F. for 10 to 14 minutes or until edges are golden brown and cheese is melted. Cut each into

crosswise slices. Serve warm or cool.

16 servings

TIP: Four medium Italian plum tomatoes can be substituted for the regular tomatoes.

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