Mozzarella and Pesto Crescent Tarts

Enjoy all the benefits of this really cool appetizer--it can be served cold, it tastes great and it's easy to make!

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Servings 16

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( 34 ) Ratings

34 Ratings

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Bake-Off® Contest 39, 2000

Tracie Ojakangas

Springfield, Missouri

ingredients 7
Prep Time 20 min
Total Time 35 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2: tablespoons basil pesto

2: medium tomatoes, seeded, sliced

1: small red onion, thinly sliced

1: to 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves

1/2: cup diced fresh mozzarella cheese or shredded mozzarella cheese (2 oz)

1/4: cup shredded fresh Parmesan cheese (1 oz)

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Directions

1 Heat oven to 425°F.
2 If using crescent rolls: Unroll dough into 2 long rectangles. Place 3 inches apart on ungreased cookie sheet. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 2 long rectangles. Place 3 inches apart on ungreased cookie sheet.
3 Press to form two 10x3-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.
4 Bake 10 to 14 minutes or until edges are golden brown and cheese is melted. Cut each into crosswise slices. Serve warm or cool.