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Ingredientes
- 8 ounce Refrigerated Crescent Rolls
- 4 tsp Extra virgin olive oil or possibly oil
- 1/2 c. Minced fresh basil
- 3 tsp Chopped garlic
- 8 ounce Provolone cheese, sliced
- 8 x Plum tomatoes, slice, seed
- 1/4 c. Grated Parmesan/Romano cheese Freshly grnd black pepper
Direcciones
- Ready in 40 min
- Heat oven to 375 F. Lightly spray 10-inch pie pan or possibly tart pan with nonstick cooking spray. Separate dough into 4 rectangles. Place rectangles in spray-coated pan. Press proportionately over bottom and up sides; firmly press edges and perforations to seal. Prick dough with fork. Bake at 375 F. for 15 to 17 min or possibly till golden.
- Meanwhile, in small saucepan, combine oil, basil and garlic. Cook over low heat just till heated, stirring occasionally. Cover to keep hot.
- Arrange half of the provolone cheese slices over partially baked crust; top with half of the tomatoes. Sprinkle with 2 Tbsp. of the Parmesan cheese. Repeat layers with remaining provolone cheese, tomatoes and Parmesan cheese. Spoon basil mix over pie; sprinkle with pepper.
- Bake at 375 F. for 15 to 18 min or possibly till cheese is melted and crust is deep golden. Let stand 5 min. To serve, cut into wedges. Serve immediately.
- 10 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 10 servings | |
| Calories 173 | |
| Calories from Fat 85 | 49% |
| Total Fat 9.61g | 12% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.13g | |
| Cholesterol 18mg | 6% |
| Sodium 463mg | 19% |
| Potassium 147mg | 4% |
| Total Carbs 12.91g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.77g | 2% |
| Protein 9.02g | 14% |
