Yield: 15 Appetizers
|6 teaspoons||Olive oil|
|4½ teaspoon||Sesame seed|
|8 ounces||Pillsbury crescent rolls|
|6 ounces||Pitted ripe olives, drained|
|1 cup||Tomato, finely chopped|
|¾ cup||Parmesan or Romano cheese|
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@...> on Sep 18, 1998