Pesto Pizza Squares

Name: Pesto Pizza Squares
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1 cup tightly packed fresh basil; 1/4 cup tightly packed fresh parsley; 1/4 cup tightly packed fresh cilantro; 2 garlic cloves; 1/3 cup olive oil; 1/4 cup grated Parmesan cheese; 1/4 cup sour cream; 1/4 cup whipped cream cheese; 3 plum tomatoes; 3/4 cup chopped fresh mushrooms; 1/3 cup sliced ripe olives

12 ingredients

3 steps

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup tightly packed fresh basil
1/4 cup tightly packed fresh parsley
1/4 cup tightly packed fresh cilantro
2 garlic cloves
1/3 cup olive oil
1/4 cup grated Parmesan cheese
1/4 cup sour cream
1/4 cup whipped cream cheese
3 plum tomatoes
3/4 cup chopped fresh mushrooms
1/3 cup sliced ripe olives

Directions

1

Unroll crescent dough into a greased 15x10x1-in. baking pan; press seams together and build up edges. Prick dough with a fork. Bake at 375° for 11-13 minutes or until golden brown; cool completely on a wire rack.
2

In a food processor, combine the basil, parsley, cilantro, garlic, oil and Parmesan cheese; cover and puree until smooth. Transfer to a bowl; add sour cream and cream cheese. Spread over crust.
3

Halve tomatoes lengthwise and thinly slice widthwise; arrange over basil mixture. Top with mushrooms and olives. Refrigerate until serving. Cut into bite-size squares.