| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizers |
15 |
Appetizers |
INGREDIENTS
| 6 |
ts |
Olive oil |
| 4 1/2 |
ts |
Sesame seed |
| 8 |
oz |
Pillsbury crescent rolls |
| 6 |
oz |
Pitted ripe olives, drained |
| 1 |
c |
Tomato, finely chopped |
| 3/4 |
c |
Parmesan or Romano cheese |
|
|
;blend, grated |
INSTRUCTIONS
Heat oven to 375 degrees F. Brush large cookie sheet with 1 teaspoon of the
oil; sprinkle evenly with 2 teaspoons of the sesame seed. Unroll dough;
place over sesame seed, firmly pressing perforations to seal. Press to form
15x12-inch rectangle. Brush dough with 2 teaspoons of the oil; sprinkle
evenly with remaining sesame seed. Bake at 375 degrees for 10 minutes.
Meanwhile in food processor bowl with metal blade or blender container,
combine olives and remaining 3 teaspoons olive oil. Process until olives
are finely chopped. Spread olive mixture over partially baked crust. Top
with tomato and cheese. Bake an additional 5 to 7 minutes or until edges
are golden brown. Cut into rectangles. Serve warm.
Source: Darlene Godschalx, Finalist in the 1998 Pillsbury Bake-Off
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 18, 1998
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