It is easy to see why this recipe for Mozzarella and Pesto Crescent Tarts was a winner in The 2000 Pillsbury Bake Off Contest. Entered by Tracie Ojakangas of Springfield, Missouri, these delectable tarts have an incredible combination of flavors. Assemble the tarts on a piece of parchment paper and transfer the whole kit and caboodle right into your 12 or 14 inch dutch oven. I made them in a 12 inch oven with 12 coals in a ring around the bottom and completely covered the lid. In 15 minutes the cheese had melted and the crusts were golden brown. Be sure to form a slight ridge around the edge of each tart to help hold the cheese and pesto in place. I cut each piece into 6 slices. Serve these wonderfully easy tarts as an elegant appetizer or a light lunch and savor the fresh flavors of summer with every bite.
Mozzarella and Pesto Crescent Tarts
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2 Tblsp basil pesto
2 medium tomatoes, seeded, sliced
1 small red onion, thinly sliced
1 to 2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary leaves
1/2 cup diced fresh mozzarella cheese or shredded mozzarella cheese (2 oz)
1/4 cup shredded fresh Parmesan cheese
Unroll Crescent Roll dough into two long rectangles. Place 1-3 inches apart on a piece of parchment paper cut large enough to fit into your dutch oven. Firmly press perforations on dough to seal.
Press to form two 10 by 3 inch strips, forming rim around edge of dough.
Spread each strip with 1 tablespoon pesto. Top each tart with tomatoes, onion and rosemary. Sprinkle each with Mozzarella and Parmesan cheese.
Bake 12-15 minutes at 425 degrees or until edges are golden brown and cheese has melted.
Cut each into crosswise slices. Serve warm or at room temperature.
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Bake tarts side by side in oven on parchment paper  |
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