I have been buying and saving Pillsbury cookbooks for many years and enjoy the recipes, whether current or the “they’ve been around for a long time” kind. I found one I first made in 2000 and decided to update it with Kale Pesto this time. It was originally called Mozzarella & Pesto Crescent Tarts. I love using the refrigerated Pillsbury crescent dinner rolls product or the pizza crust product, so convenient. (I don’t work for Pillsbury, I don’t know anyone at Pillsbury, I’m just a happy consumer.)
Trying new recipes is always fun at the Formato house, especially when using one of the ingredients we just happen to sell online at http://www.formatobrothers.com; in this case it’s Alessi Kale Pesto. So with their recipe and our product in mind…
Here’s the recipe and some pics.
1 (8 oz) can Pillsbury Refrigerated Crescent Dinner Rolls
2 tablespoons pesto
2 medium tomatoes, seeded, sliced. (I like them chopped). Soooo nice to pick from tomato plants in the garden.
1 small red onion, thinly sliced or chopped.
1 – 2 teaspoons chopped fresh rosemary (easy to use when you have it growing in your garden, right?) Or…use 1/2 teaspoon dried rosemary leaves
1/2 cup shredded or diced mozzarella cheese, or Italian cheese blend, or use whatever you have in your refrig; we always seem to have pecorino ready for shredding; they’ll all work
1/4 cup shredded fresh Parmesan cheese
Oven 425 degrees. Unroll dough into 2 long rectangles. Position 3 inches apart on ungreased cookie sheet. Press perforations to seal. Form two 10 x 3 inch strips. Form a cute little rim around the edge of each.
Spread pesto on each. Then add tomatoes, onion and rosemary. Sprinkle with cheeses.
Bake 10 to 14 minutes or until edges are golden brown and cheese is melted. Cut into slices. Serve warm or cold.
Yummy and quick appetizer or snack. Buon Appetito!