Mozzarella and Pesto Crescent Tarts Recipe

Mozzarella and Pesto Crescent Tarts Recipe

  • 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
  1. 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.
  2. Spread each strip with 1 tablespoon pesto. Top each with tomatoes, onion and rosemary. Sprinkle each with mozzarella and Parmesan cheese.
  3. 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.