Garlic Basil Tomato Pie
Here's a quick and easy recipe that brings fresh Italian flavors to a traditional savory American pie. Try it out on the whole family!
Ingredients
- 8 ounce can crescent rolls
- 4 teaspoon olive oil
- 1/2 cup fresh basil, chopped
- 3 teaspoon garlic, minced
- 8 ounce provolone cheese, thinly sliced
- 8 Italian plum tomatoes, thinly sliced & seeded
- 1/4 cup Parmesan or Romano cheese, grated
- freshly ground pepper to taste
Instructions
- Preheat oven to 375F.
- Lightly spray a 10" pie plate or tart pan with nonstick cooking spray.
- Separate crescent roll dough into 4 rectangles. Place rectangles in spray-coated pan.
- Press evenly over bottom and up sides of pan; firmly press edges and perforations to seal. Prick dough with a fork.
- Bake for 15-17 minutes or until golden brown.
- Meanwhile, in a small saucepan, combine oil, basil, and garlic. Cook over low heat just until heated, stirring occasionally. Cover to keep warm.
- Arrange half of the provolone cheese slices over partially baked crust; top with half the tomatoes.
- Sprinkle with 2 tablespoons of Parmesan or Romano cheese.
- Repeat layers with remaining provolone cheese, tomatoes, and Parmesan cheese.
- Spoon basil mixture over pie; sprinkle with pepper.
- Bake for 15-18 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes.
- To serve, cut into wedges. Serve immediately.