Easy Bruschetta Snacks

This recipe from our "untried recipe box" was selected by Keegan. When we got home from church today he asked if I would make it. Um... you need to help me buddy!

So, we made this very easy snack to tide us over until dinner! It was so easy and so yummy.

****************

Easy Bruschetta Snacks

(Pillsbury Bake-Off Contest entry posted in AZ Republic)

6 tsps. olive oil

4 1/2 tsps. sesame seeds

1 can (8 oz) refrigerated crescent dinner rolls
1 can (6oz) pitted ripe olives, drained

1 cup finely chopped tomato

3/4 cup grated Parmesan and Romano cheese blend

Preheat oven to 375 degrees. Brush large cookie sheet with 1 tsp. of the oil; sprinkle evenly with 2 tsps. sesame seeds. Unroll dough; place over sesame seeds, firmly pressing perforations to seal. Press to form 15 by 12-inch rectangle.

Brush dough with 2 tsps. of the oil; sprinkle evenly with remaining sesame seeds. Bake at 375 degrees for 10 minutes.

Meanwhile, in food processor bowl with metal blade or in blender container, combine olives and remaining 3 tsps. 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. Makes 15 servings.

NOTES: I did not have any olives so we skipped that part. I just added a little more olive oil over the partially baked crust before adding the tomatoes and cheese. Also, we added some basil with the tomatoes.

VERDICT: Everyone, but Kaleigh, LOVED it! Kaleigh doesn't like tomatoes so her vote doesn't really count!