Bruschetta Recipe
Served on Crescent Roll Dough...
...with fresh garlic, sun dried tomatoes, mozzarella cheese...YUM!
We’ve learned a lot from crescent roll dough, as our Crescent Pizza lovers will agree. There’s something about that taste. Bread makes the sandwich, and the Bruschetta. Combine the taste of the roll dough with the freshness of wonderful Italian ingredients - and you have a winner on your hands! Be sure to use a good olive oil, and cheese. Enjoy!
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Portions/Servings
This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts
Bruschetta Recipe Recipe Shopping List
for 12 People: ___2 tubes of crescent roll dough ___6 plum tomatoes, cut into 1/4” squares ___1 small red onion, chopped ___1/2 cup of sun-dried tomatoes, oil based ___4 cloves of garlic, minced ___1/4 cup of olive oil ___1 tablespoon brown sugar ___1 tablespoon rice vinegar ___1 tablespoon Italian seasoning ___a couple drops of hot sauce (just a smidge) ___one shake of salt ___2 cups of fresh mozzarella cheese, cut into small bits ___1/2 cup fresh chopped chive
Procedure: Open the tubes of crescent dough. On a foiled baking sheet sprayed with veggie release, lay out the triangles of dough without folding. 
Bake them at 350°f for 8-9 minutes. Remove from the oven and allow to cool.
In a small bowl, combine the olive oil, sugar, vinegar, Italian seasoning, hot sauce and salt. Mix well and set aside.
In another bowl, toss the tomatoes, onion, garlic and sun-dried tomatoes (with the oil) together. TIP: Now you can refrigerate the tomatoes, cover the crescents, cover the oil, and wait until tomorrow if you like.
Combine the tomatoes and the oil, carefully folding them together.
Arrange the triangles onto a foiled baking sheet sprayed with veggie release and get the broiler hot. Lift and spread the bruschetta onto the crescent triangles.
Artfully arrange the mozzarella onto each, and slide under the hot broiler.
Careful - watch the cheese and the edges of the crescents. No burning!
Out of the over they come, ready to plate. Sprinkle on the chive now so that it will stick to the hot mozz. 
Presentation: Your Eyes Eat First 
Carefully cut the triangles into appetizer size bites. Arrange and serve.
Leftovers: Not possible. Have never, ever had leftovers with this.
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