A simple yet delicious appetizer that combines flaky crescent dough with a rich tomato filling and aromatic basil, making it a perfect vegetarian finger food for gatherings.
Ingredients
Scale:
2 cans of refrigerated crescent roll dough
1 cup of fresh tomatoes, diced
1 cup of shredded mozzarella cheese
1/2 cup of fresh basil leaves, chopped
1/4 cup of grated Parmesan cheese
1 teaspoon of garlic powder
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the diced tomatoes, mozzarella cheese, fresh basil, grated Parmesan, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
Unroll one can of crescent roll dough and lay it flat in a greased 9x13 inch baking dish, pressing the seams together to create a solid base.
Spread the tomato and cheese mixture evenly over the crescent roll base.
Unroll the second can of crescent roll dough and place it over the filling, pinching the seams to seal.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbly.
Once baked, remove the dish from the oven and let it cool for a few minutes before cutting into squares.
