- 1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 2 tablespoons purchased pesto
- 2 medium tomatoes, seeded, sliced
- 1 small red onion, thinly sliced
- 1 teaspoon chopped fresh rosemary
- 1/2 cup diced fresh mozzarella cheese or shredded mozzarella cheese
- 1/4 cup shredded fresh Parmesan cheese
- Heat oven to 425 degrees F. Unroll dough into 2 long rectangles. Place 3 inches apart on ungreased cookie sheet. Firmly press perforations to seal. Press to form two 10×3-inch strips, forming rim around edge of dough.
- Spread each strip with 1 tablespoon pesto. Top each with tomatoes, onion and rosemary. Sprinkle each with mozzarella and Parmesan cheese.
- Bake at 425 degrees F for 10 to 14 minutes or until edges are golden brown and cheese is melted. Cut each into crosswise slices. Serve warm or cool.