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Name: Easy Bruschetta Snacks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 15
Cuisine: American
Ingredients: 1 c Tomato finely chopped; 3/4 c Parmesan cheese or Romano cheese, blend, grated; 6 ts olive oil; 4 1/2 ts Sesame seed; 8 oz Pillsbury crescent rolls; 6 oz olives Pitted ripe, drained

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INGREDIENTS

1 c Tomato ; finely chopped
3/4 c Parmesan cheese ; or Romano cheese, blend, grated
6 ts olive oil
4 1/2 ts Sesame seed
8 oz Pillsbury crescent rolls
6 oz olives ; Pitted ripe, drained

Appetizers

INSTRUCTIONS

Heat oven to 375 degrees F. 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 375 degrees 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" on Sep 18, 1998

NOTES

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Easy Bruschetta Snacks

1 c Tomato finely chopped
3/4 c Parmesan cheese or Romano cheese, blend, grated
6 ts olive oil
4 1/2 ts Sesame seed
8 oz Pillsbury crescent rolls
6 oz olives Pitted ripe, drained

Heat oven to 375 degrees F. 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 375 degrees 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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Nutrition

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Serving Size: 1 Appetizer (41g)
Recipe Makes: 15

Calories: 30
Calories from Fat: 22 (73%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 1.1mg		0 %
Sodium 117.5mg		4 %
Potassium 35.1mg		1 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 0.8g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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