Easy bruschetta snacks

Yield: 15 Appetizers

Measure Ingredient
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
;blend, grated

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

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