BAKED PESTO AND SUN-DRIED TOMATO APPETIZER
Gotta love refrigerated crescent dinner rolls. They make elegant appetizers when stuffed with pesto and sun-dried tomatoes. And they're a cinch to prepare.
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
- Cut block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
- Bake 20 min. Serve warm with assorted crackers and fresh vegetables.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 1 g, Protein 2 g
SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS
This is a flavourful alternative to plain rice and makes a meal much more interesting. Serves 2 as a main or 4 as a side dish.
Provided by Shuzbud
Categories Rice
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
- Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
- When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
- While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
- Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
- While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
- Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
- Serve hot, sprinkled with parmesan cheese if desired.
FRESH TOMATO BASIL CRESCENT PIZZA
Use refrigerated crescent rolls for the pizza dough and top with fresh sliced tomatoes and a drizzle of garlic basil oil. Finish off with mozzarella and Parmesan cheeses and bake. Delicious and so simple.
Provided by Marie
Categories Lunch/Snacks
Time 39m
Yield 6 slices
Number Of Ingredients 9
Steps:
- Unroll crescent dough into one long rectangle and press into an ungreased 9x13 baking pan.
- Seal seams and perforations and bake at 375° for 14 minutes or until golden brown.
- Meanwhile, in a skillet, saute garlic and basil in oil over low heat just until garlic softens - but do not brown the garlic.
- Sprinkle half of mozzarella over the crust.
- Place sliced tomatoes over cheese and drizzle oil mixture over.
- Top with rest of mozzarella, sprinkle with Parmesan, Italian seasoning and black pepper.
- Bake for 10 to 14 more minutes or until cheese is melted.
Nutrition Facts : Calories 277, Fat 14.4, SaturatedFat 6.6, Cholesterol 52.5, Sodium 477.3, Carbohydrate 22.7, Fiber 1.9, Sugar 3.1, Protein 14.1
BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE
I often end up with a bumper crop of herbs-and here's one of my favorite basil recipes. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. -Virginia Kochis, Springfield, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.
Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 904mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein.
SUN-DRIED TOMATO AND BASIL BREAD
Make and share this Sun-Dried Tomato and Basil Bread recipe from Food.com.
Provided by Donna M.
Categories Breads
Time 3h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual.
- Spoon tomatoes into 4 corners of pan; do not cover yeast.
- Program basic cycle and desired crust setting; press start.
- Remove baked bread from pan; cool on wire rack.
- Makes one 1 1/2 pound loaf, or 12 servings.
SUN-DRIED TOMATO AND BASIL CROSTINI
Tasty low cal appy. Can be doubled or tripled for company. Marinating time 30 minutes. From Cooking Smart for a Healthy Heart.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put tomatoes in medium bowl.
- Add 6 tablespoons dressing and toss to coat evenly.
- Marinate at room temperature 30 minutes.
- Cut bread diagonally into 8 slices, about 1/2 inch thick.
- Stack basil leaves and tightly roll up lengthwise.
- Cut crosswise into very thin slices to make chiffonade.
- Meanwhile, preheat oven to 350 degrees.
- Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
- Bake until light golden, about 3 minutes on each side.
- Divide tomatoes evenly among bread slices.
- Bake until heated through, about 4 minutes.
- Sprinkle with basil and keep warm.
- Serve 2 crostini per person.
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