Mozzarella and Pesto Crescent Tarts
  • Cooking Time: 15
  • Preparation Time: 20
  • 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
  1. Heat oven to 425°F. Unroll dough into 2 long rectangles. Place 3 inches apart on ungreased cookie sheet.
  2. Firmly press perforations to seal. Press to form two 10 x3-inch strips, forming rim around edge of dough.
  3. Spread each strip with 1 tablespoon pesto. Top each with tomatoes, onion and rosemary. Sprinkle each with
  4. mozzarella and Parmesan cheese.
  5. Bake at 425°F. for 10 to 14 minutes or until edges are golden brown and cheese is melted. Cut each into
  6. crosswise slices. Serve warm or cool.
  7. 16 servings
  8. TIP: Four medium Italian plum tomatoes can be substituted for the regular tomatoes.