INGREDIENTS
•1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated seamless dough sheet (YOU CAN MAKE YOURS AT HOME ALSO)
•2 teaspoons olive oil
•1½ cups shredded Italian cheese blend (6 oz)
•3 medium plum (Roma) tomatoes, sliced
•2 tablespoons julienne-cut fresh basil leaves
METHOD
1 Heat oven to 375°F. Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12×8-inch rectangle. Brush with oil.
2 Top with cheese and tomatoes.
3 Bake 12 to 15 minutes or until golden brown and cheese is melted. Sprinkle with basil.
