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Garlic Basil Tomato Pie

8 oz. can crescent rolls
4 teaspoons olive oil
1/2 cup fresh basil, chopped
3 teaspoons garlic, minced
8 oz provolone cheese, thinly sliced
8 Italian plum tomatoes, thinly sliced, lengthwise & seeded
1/4 cup Parmesan or Romano cheese, grated
freshly ground pepper to taste

Heat oven to 375. 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 at 375 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 at 375 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.


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