Pesto Pizza Squares
|Refrigerated crescent rolls||8 Ounce (2 Tubes)|
|Tightly packed basil||1 Cup (16 tbs)|
|Tightly packed fresh parsley||1⁄4 Cup (4 tbs)|
|Fresh cilantro||1⁄4 Cup (4 tbs), tightly packed|
|Garlic||2 Clove (10 gm)|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Whipped cream cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh mushrooms||3⁄4 Cup (12 tbs)|
|Chopped fresh mushrooms||1⁄3 Cup (5.33 tbs)|
Unroll crescent dough into a greased 15-in x 10-in x 1-in baking pan; press seams together and build up edges.
Prick dough with a fork.
Bake at 375° for 11-13 minutes or until golden brown; cool completely on a wire rack.
In a food processor, combine the basil, parsley, cilantro, garlic, oil and Parmesan cheese; cover and puree until smooth.
Transfer to a bowl; add sour cream and cream cheese.
Spread over crust.
Halve tomatoes lengthwise and thinly slice widthwise; arrange over basil mixture.
Top with mushrooms and olives.
Refrigerate until serving.
Cut into bite-size squares.