Ingredients
6
teaspoons olive oil
4 1/2
teaspoons sesame seed
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
can (6 oz) pitted ripe olives, drained
1
cup finely chopped tomato
3/4
cup grated Parmesan and Romano cheese blend
Preparation
Heat oven to 375°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 10 minutes.
Meanwhile, in food processor bowl with metal blade or blender container, place 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 5 to 7 minutes longer or until edges are golden brown.
Cut into rectangles. Serve warm.
