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Fresh tomato basil pizza


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  • 1 tube (8 oz) refrigerated cresent rolls
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/2 cup chopped basil
  • 8 oz sliced provolone cheese
  • 4 medium tomatoes thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp pepper


Servings 6


Step 1

Unroll cresent dough into one long rectangle. Press into an ungreased 13x9x2 baking pan seal seams and perforations. Bake at 375 for 14-16 mins. Or until golden brown. Meanwhile, in a skillet, sautée garlic in oil for 2 min. Reduce heat and add basil. Cook 2min or until heated through. Arrange 1/2 of provolone cheese over crust. Layer with 1/2 of tomatoes, basil mixture, Parmesan cheese, and pepper. Repeat layers. Bake for 14-16 mins or until cheese is melted.

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