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1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated seamless dough sheet
2 teaspoons olive oil
1½ cups shredded Italian cheese blend (6 oz)
3 medium plum (Roma) tomatoes, sliced
2 tablespoons fresh basil strips
1. Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle. Brush with oil.
2. Top with cheese and tomatoes.
3. Bake at 375°F 12 to 15 minutes. Sprinkle with basil.
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