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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from Quick Cooking magazine years ago. The only change I make is the dough: I think crescent rolls are too sweet. So I use a pizza dough. I sometimes like to add sliced ham to it. Ingredients:
1 (8 ounce) package refrigerated crescent dinner rolls |
2 garlic cloves, minced |
1 tablespoon olive oil |
1/2 cup fresh basil, chopped |
8 ounces sliced provolone cheese |
4 medium tomatoes, thinly sliced |
1/4 cup grated parmesan cheese |
1/4 teaspoon pepper |
salt |
Directions:
1. Press unrolled crescent roll into an ungreased 13 x 9 x 2 baking pan; seal seams and perforations. Bake at 375 F for 14-16 minutes.
2. In skillet, saute garlic in oil for 2 minutes. Reduce heat; add basil and cook 2 minutes.
3. Arrange half provlone over crust. Layer with half tomatoes and basil mixture, parmesan and sprinkle with pepper and salt. Repeat layer.
4. Bake 14-16 minutes.
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