Mozzarella & Pesto Crescent Tarts

By emp1438

Enjoy all the benefits of the really cool appetizer: It can be served cold, it tastes great and it's easy to make.

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)

Details

Servings 16
Adapted from pillsbury.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft): Bake 9 to 13 minutes.

High Altitude (3500-6500 ft):
Bake 9 to 13 minutes.