Fresh Tomato Basil Pizza
1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup chopped fresh basil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
Unroll crescent dough into one long rectangle. Press into an ungreased 13 in. x 9 in. x 2 in. baking pan; seal seams and perforations. Bake at 375 for 14-16 minutes or until golden brown.
Meanwhile, in a skillet, saute the garlic in oil for 2 minutes. Reduce heat. Add basil; cook for 2 minutes or until heated through. Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted. Makes 6 slices.