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How to Make Flan
Peruvian Arroz con Pollo
Feta and Tomato Crostini
feta and tomato crostini
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
tablespoon olive oil
clove garlic, finely chopped
medium plum (Roma) tomato, seeded and chopped
cup chopped pitted kalamata olives
cup crumbled feta cheese
tablespoon chopped fresh basil leaves
teaspoon olive oil
Heat oven to 375°F. Spray large cookie sheets with cooking spray. Open can of dough; do not unroll. With serrated knife, cut dough into 16 slices. Flatten to 2-inch circles.
In small bowl, mix 1 tablespoon olive oil and the garlic; brush on tops of dough circles. Place on cookie sheet.
Bake 10 to 15 minutes or until deep golden brown.
Meanwhile, in small bowl, mix remaining ingredients. Spoon slightly less than 1 tablespoon tomato mixture on each crostini. Serve immediately.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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