| Easy Bruschetta Snacks
6 teaspoons of Olive oil
4 1/2 teaspoons of Sesame seed
8 ounces of Pillsbury crescent rolls
6 ounces of pitted ripe olives, drained
1 cup of tomato, finely chopped
3/4 cup of Parmesan or Romano cheese blend, grated |
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Heat oven to 375ºF. Brush large cookie sheet with 1 teaspoon of the oil; sprinkle evenly with 2 teaspoons of the sesame seed. Unroll dough; place over sesame seed, firmly pressing perforations to seal. Press to form 15x12-inch rectangle. Brush dough with 2 teaspoons of the oil; sprinkle evenly with remaining sesame seed. Bake at 375ºF. for 10 minutes. Meanwhile in food processor bowl with metal blade or blender container, combine olives and remaining 3 teaspoons olive oil. Process until olives are finely chopped. Spread olive mixture over partially baked crust. Top with tomato and cheese. Bake an additional 5 to 7 minutes or until edges are golden brown. Cut into rectangles. Serve warm. Source: Darlene Godschalx, Finalist in the 1998 Pillsbury Bake-Off Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 18, 1998
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