| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizers, Breads |
10 |
Servings |
INGREDIENTS
| 8 |
oz |
Refrigerated Crescent Rolls |
| 4 |
ts |
Olive oil or oil |
| 1/2 |
c |
Chopped fresh basil |
| 3 |
ts |
Minced garlic |
| 8 |
oz |
Provolone cheese, sliced |
| 8 |
|
Plum tomatoes, slice, seed |
| 1/4 |
c |
Grated Parmesan/Romano cheese |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Ready in 40 minutes
Heat oven to 375 F. Lightly spray 10-inch pie pan or tart pan with nonstick
cooking spray. Separate dough into 4 rectangles. Place rectangles in
spray-coated pan. Press evenly over bottom and up sides; firmly press edges
and perforations to seal. Prick dough with fork. Bake at 375 F. for 15 to
17 minutes or until golden brown.
Meanwhile, in small saucepan, combine oil, basil and garlic. Cook over low
heat just until heated, stirring occasionally. Cover to keep warm.
Arrange half of the provolone cheese slices over partially baked crust; top
with half of the tomatoes. Sprinkle with 2 tablespoons of the Parmesan
cheese. Repeat layers with remaining provolone cheese, tomatoes and
Parmesan cheese. Spoon basil mixture over pie; sprinkle with pepper.
Bake at 375 F. for 15 to 18 minutes or until cheese is melted and crust is
deep golden brown. Let stand 5 minutes. To serve, cut into wedges. Serve
immediately.
10 servings
Posted to MM-Recipes Digest by "Paula M. Wachter"
<demoness@bellatlantic.net> on Oct 11, 1998
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