Super easy to make and only 165 calories per serving.
Ingredients
4large ripe heirloom tomatoessliced in ¼ inch rounds
½teaspoonsalt
1canreduced-fat crescent rolls
4Tbspprepared pesto
½cupreduced-fat Parmesan cheese
¼cupParmesan cheeseshredded
2Tbspfresh basil leaves
Instructions
Preheat the oven to 350ºF and prepare a baking sheet with nonstick cooking spray.
Lay the tomato slices out on a paper toweled-lined plate, salt them and lay more paper towels on top of them; set aside for 30 minutes to absorb most of their moisture.
Roll out the crescent rolls and pinch the seams together; prebake for 4 minutes.
When the tomatoes are ready, spread the pesto evenly over the prebaked crescents, leaving a 1-inch border around all of the edges.
Sprinkle the mozzarella and Parmesan cheeses evenly over the pesto, reserving 2 tablespoons of both of the cheeses. Lay the tomato slices over the cheese, and sprinkle the remaining cheese over the tomatoes.
Bake for 4-6 minutes, until the edges are golden and the cheese has melted.