Make quick work of mini hot, cheesy Italian sandwiches by using Pillsbury® crescent rounds.
Bake-Off® Contest 45, 2012
Julie Beckwith
Crete, Illinois
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4
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oz fresh mozzarella cheese
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1/3
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cup mayonnaise
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1
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small clove garlic, finely chopped
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1/4
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teaspoon salt
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1/8
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teaspoon ground black pepper
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1
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teaspoon lemon juice
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3
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tablespoons finely chopped fresh basil leaves
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2
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cans Pillsbury™ Place 'n Bake® refrigerated crescent rounds
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3
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tablespoons Crisco® 100% Extra Virgin Olive Oil
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1/2
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teaspoon Italian seasoning
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1
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package (9 oz) refrigerated cooked Italian-style chicken breast strips, finely chopped
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2
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medium plum (Roma) tomatoes, cut into 16 slices
Steps
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1
Heat oven to 375°F. Lightly spray 2 cookie sheets with Crisco® Original No-Stick Cooking Spray. Freeze mozzarella cheese 30 minutes.
-
2
Meanwhile, in small bowl, combine mayonnaise, garlic, salt, pepper, lemon juice and 1 tablespoon of the chopped basil; mix well. Cover; refrigerate.
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3
Place crescent rounds 2 inches apart on cookie sheets. In small bowl, stir together olive oil and Italian seasoning. Lightly brush tops of rounds with 1 tablespoon of the oil mixture.
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4
Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes.
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5
Using serrated knife, cut crescent rounds in half horizontally. Place 16 crescent halves, cut side up, on cookie sheets. Lightly brush with oil mixture. Bake 5 to 9 minutes or until golden brown. Repeat with remaining crescent halves and oil mixture.
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6
Shred mozzarella cheese. Spread about 1/2 teaspoon of the mayonnaise mixture on each cut side of crescent rounds. Top bottom of each crescent round with 1 rounded tablespoon chicken, 1 tomato slice and 1 tablespoon shredded mozzarella. Place on cookie sheets.
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7
Set oven control to broil. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Remove from oven; top with remaining basil and crescent round tops. Secure sliders with cocktail toothpicks.
-
1
Heat oven to 375°F. Lightly spray 2 cookie sheets with Crisco® Original No-Stick Cooking Spray. Freeze mozzarella cheese 30 minutes.
-
2
Meanwhile, in small bowl, combine mayonnaise, garlic, salt, pepper, lemon juice and 1 tablespoon of the chopped basil; mix well. Cover; refrigerate.
-
3
Place crescent rounds 2 inches apart on cookie sheets. In small bowl, stir together olive oil and Italian seasoning. Lightly brush tops of rounds with 1 tablespoon of the oil mixture.
-
4
Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes.
-
5
Using serrated knife, cut crescent rounds in half horizontally. Place 16 crescent halves, cut side up, on cookie sheets. Lightly brush with oil mixture. Bake 5 to 9 minutes or until golden brown. Repeat with remaining crescent halves and oil mixture.
-
6
Shred mozzarella cheese. Spread about 1/2 teaspoon of the mayonnaise mixture on each cut side of crescent rounds. Top bottom of each crescent round with 1 rounded tablespoon chicken, 1 tomato slice and 1 tablespoon shredded mozzarella. Place on cookie sheets.
-
7
Set oven control to broil. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Remove from oven; top with remaining basil and crescent round tops. Secure sliders with cocktail toothpicks.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 130
% Daily Value
- Total Fat
- 14g
- 22%
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- Saturated Fat
- 4g
- 20%
- Trans Fat
- 1 1/2g
- Cholesterol
- 20mg
- 6%
- Sodium
- 400mg
- 17%
- Total Carbohydrate
- 12g
- 4%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 7g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 8%
- 8%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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