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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Extra-lean ground beef |
| 16 x ca. 30 g | Refrigerated Crescent Rolls |
| 1/2 Tasse | Purchased pesto |
| 1/4 Tasse | sour cream |
| 2 | Plum tomatoes, slice thin |
| 1/2 Tasse | ripe olives sliced |
| 1/2 Tasse | Chopped yellow bell pepper |
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Heat oven to 375 F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides to form crust.
Bake at 375 F. for 14 to 19 minutes or until golden brown. Cool 25 minutes or until completely cooled.
In small bowl, combine pesto and sour cream; blend well. Spread over cooled crust. Top with tomato slices, olives and bell pepper.
Serve immediately or refrigerate until serving time. To serve, cut into small squares.
35 appetizers
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