Mozzarella and Pesto Crescent Tarts
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.
TIP: Four medium Italian plum tomatoes can be substituted for the regular tomatoes.