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Mozzarella and Pesto Crescent Tarts

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Mozzarella and Pesto Crescent Tarts
  • Prep 20 min
  • Total 35 min
  • Ingredients 7
  • Servings 16
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Enjoy all the benefits of this really cool appetizer--it can be served cold, it tastes great and it's easy to make!
Updated Oct 23, 2018
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Tracie Ojakangas
Springfield, Missouri

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Four medium plum (Roma) tomatoes can be substituted for the regular tomatoes.

Nutrition Information

90 Calories, 5g Total Fat, 3g Protein, 7g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
55mg
2%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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