Garlic Basil Tomato Pie

I am usually not a fan of the tomato. I know, how can you not LOVE a good summer tomato. I don't know, don't ask me that question. I have learned to like them in some dishes and this is one of them, the other is a nice fresh salad. This dish is perfect for summertime. Even though you serve it hot, it still tastes fresh and delicious. You could easily adapt this to your families taste. Add some onion, mushrooms and spinach or some bacon and thin sliced turkey for a BLT pie.






Garlic Basil Tomato Pie Serves 10

1 (8 oz) can refrigerated crescent dinner rolls
2 - 4 t. olive oil
1/2 c. chopped fresh basil
1 - 3 t. minced garlic
8 oz. provolone cheese, thinly sliced
8 Italian plum tomatoes, thinly sliced lengthwise, seeded
1/4 c. grated Parmesan or Romano cheese
freshly ground black pepper

1. Heat oven to 350 degrees. Lightly spray 10" pie pan with non-stick cooking spray. Seperate dough into 4 rectangles. Place rectangles in pie pan. Press evenly over bottom and up the sides; firmly press edges and perforations to seal. Prick dough with fork. Bake at 350 degrees for 15 - 17 minutes or until golden brown. Remove pie; lower oven temperature to 325 degrees.

2. Meanwhile, in a small saucepan, combine oil, basil and garlic. Cook over low heat until heated, stirring occasionally. Cover to keep warm.

3. Arrange half of the provolone cheese slices over partially baked crust; top with half of the tomatoes. Sprinkle with 2 T. of the Parmesan cheese. Repeat layers with remaining provolone cheese, tomatoes and Parmesan cheese. Spoon basil mixture over pie; sprinkle with pepper.

4. Bake at 325 degrees for 15 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes. To serve, cut into wedges. Serve immediately.