I turned the Pampered Chef cool veggie pizza recipe into a bruschetta appetizer. Some measurements are estimates because I didn't measure.
1 (10 ounce) can Pillsbury refrigerated crescent roll dough
1 (8 ounce) package reduced fat cream cheese, softened
2 tsp. Ranch dressing
1 tsp. Italian seasoning
Sea Salt and Ground Pepper to taste
28 oz. can diced tomatoes, drained
3 cloves minced garlic
2 tsp. (approx.) dried basil (fresh would be better)
1 tsp. (approx.) dried minced onion
1 1/2 tsp. (approx.) olive oil
1/2 cup (approx.) shredded Parmesan
Preheat oven to 350 degrees F
Unroll crescent roll dough and arrange in a single layer on lightly greased 9x13 pan, cookie sheet or Pampered Chef bar pan. Spread out to cover pan and pinch together seams. Brush with olive oil. Bake 10-12 minutes, or until lightly browned. Remove from oven and allow to cool at least 30 minutes.
Mix tomatoes, garlic, basil, onion and olive oil and allow to marinate while the crust cools and cream cheese mixture is prepared.
Mix together cream cheese, ranch dressing, Italian seasoning, salt and pepper. Evenly spread cream cheese mixture on cooled crust. Top with tomato mixture and then sprinkle shredded Parmesan on top.
Refrigerate for at least 30 minutes before serving.