These were supposed to be for a baby shower. We were all asked to bring something and I thought I would bring these. Unfortunately, I absentmindedly put white instead of red onion on the grocery list and completely forgot to buy pesto. I brought a fruit platter instead and Neil and I enjoyed these with our spaghetti bolognese. These were delicious!
Mozzarella and Pesto Crescent Tarts
1 8oz can Pillsbury refrigerated crescent dinner rolls
2 tbsp basil pesto
2 medium tomatoes, seeded, sliced
1 small red onion, thinly sliced
1-2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary leaves
1/2 cup diced fresh mozzarella cheese or shredded mozzarella cheese
1/4 cup shredded fresh Parmesan cheese
Heat oven to 425º. Unroll the dough into 2 long rectangles. Place 3 inches apart on an ungreased cookie sheet. Firmly press the perforations to seal. Spread each rectangle with 1 tbsp of pesto. Top each with tomatoes, onion, and rosemary. Sprinkle each with mozzarella and Parmesan cheese. Bake 10-14 minutes or until edges are golden brown and cheese is melted. Cut each into crosswise slices. Serve warm or cool. Enjoy!