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Tuscan Tomato Tart |
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Serves: 4 Print this RecipeServing: 1 wedge 9 Rhodes Dinner Rolls or 6 Rhodes Texas Rolls, thawed to room temperature 1 tablespoon olive oil 2 tablespoons prepared pesto 2 tablespoons dry Italian bread crumbs 1 cup crumbled feta cheese, divided 1 tablespoon fresh chopped oregano 1 tomato, cut into 1/4-inch slices 1 yellow or orange tomato, cut into 1/4-inch slices 6 to 7 fresh basil leaves, thinly sliced Spray counter lightly with non-stick spray. Combine dinner or Texas rolls to form a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Cover with sprayed plastic wrap and let rise 20-30 minutes. Remove wrap and poke with a fork several times. Bake at 350°F for 10-15 minutes. Remove from oven and let cool slightly. Brush with oil and spread with pesto. Sprinkle with bread crumbs and 1/2 cup feta cheese. Sprinkle oregano over cheese. Top with tomatoes. Sprinkle with remaining cheese and basil. Bake for an additional 10-15 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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