Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count)
3/4
cup reduced-fat sour cream
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel)
1
tablespoon fresh basil leaves, chopped
1
tablespoon fresh oregano leaves, chopped
1
pint grape tomatoes, halved
1/2
cup shredded fresh basil leaves
2
tablespoons balsamic vinegar
Preparation
Heat oven to 375° F.
Unroll both cans of dough into rectangles. In ungreased 15 x 10 x 1-inch pan, arrange dough and press in bottom and up sides to form crust. Firmly press perforations to seal.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix sour cream, cream cheese, chopped basil and oregano until smooth. Spread over cooled crust. Top with tomato halves. Cut into 8 rows by 4 rows. Cover; refrigerate 1 to 2 hours. Just before serving, sprinkle with shredded basil, and drizzle with balsamic vinegar.
