Mozzarella And Pesto Crescent Mini Tarts Recipe

Ingredients

1

                        can (8 oz) refrigerated Pillsbury™ Crescent Dough Sheet

1

tablespoon butter, melted

1/4

teaspoon garlic powder

1/3

cup refrigerated basil pesto (from 7-oz container)

12

fresh mozzarella cheese balls (1 inch), drained, (from 8-oz container), cut in half

6

grape tomatoes, quartered

3

tablespoons chopped fresh basil leaves

Preparation

Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll crescent dough sheet into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares.

Gently press dough squares into muffin cups (dough will not completely cover inside of cup; do not press too much). In small bowl, mix melted butter and garlic powder. Brush mixture lightly onto insides of crescent dough. Bake 8 to 10 minutes or until edges are golden brown.

Fill each baked crescent cup with generous 1/2 teaspoon pesto, cheese ball half and tomato quarter. Bake 2 to 4 minutes or until cheese is softened. Remove from pan. Top with basil before serving. Serve warm.