Tonight we enjoyed cheese-stuffed pasta shells for dinner and while those were yummy, it was the two accompaniments that were the stars of the night!
Pesto Bites
(inspired by Pinterest)
(inspired by Pinterest)
1 can of crescent rolls
basil pesto
basil pesto
***
Roll out the rolls into one piece of dough, pinching the seams together.
Spread just a light covering of pesto onto the dough.
Roll up the dough from one of the long sides and then slice it,
Roll out the rolls into one piece of dough, pinching the seams together.
Spread just a light covering of pesto onto the dough.
Roll up the dough from one of the long sides and then slice it,
cinnamon roll-style. I baked mine in a mini muffin pan--it was just
the right size. You could also bake them in a pie dish or cake pan.
Bake @ 350F for 15 min or until browned.
Tomato Bruschetta
2-3 medium-sized tomatoes, seeded and chopped
2 Tbls. fresh basil
1 tbsp. balsamic vinegar
1/2 tbsp. olive oil
1 tsp. garlic, minced
1/2 tsp. garlic salt
1 tsp. lemon juice
***
Place all in a bowl and refrigerate for an hour or so to let the flavors blend.
2 Tbls. fresh basil
1 tbsp. balsamic vinegar
1/2 tbsp. olive oil
1 tsp. garlic, minced
1/2 tsp. garlic salt
1 tsp. lemon juice
***
Place all in a bowl and refrigerate for an hour or so to let the flavors blend.
Serve with Italian bread or garlic toast.
Comments
That's a great idea! Crescent rolls are so versatile, aren't they?:) I love them!