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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Steps
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.
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Four medium plum (Roma) tomatoes can be substituted for the regular tomatoes.
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