Ingredients
1 tube (8 ounces) refrigerated crescent rolls2 garlic cloves, minced1/2 cup chopped fresh basil1 tablespoon olive oil8 ounces sliced provolone cheese4 medium tomatoes, thinly sliced1/4 cup grated Parmesan cheese1/4 teaspoon pepper
Preparation
Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute.
Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.
