1jar Bertolli® Pasta Sauce - you can use the leftover for a dipping sauceI used the olive oil, basil and garlic flavor
1pre rolled refrigerator pie crust cut into 1 1/2 inch strips
2small tomatoes sliced very thin and then cut in half
1/2cupmixed Italian cheeses finely shredded
dried or fresh basil for sprinkling
Preheat oven to 350 degrees F. Take the pie crust dough strips and lay one out at a time. Brush on a layer of the Bertolli® Pasta Sauce onto one side of the pie crust. Add a layer of the shredded cheese. On top of that add a layer of the sliced tomatoes and sprinkle with basil. Place the tomatoes near the top of the crust and then roll the whole thing from edge to edge. From here fan out the tops a little to resemble roses. Place each roll into a muffin pan cavity. Each pie crust will make around 6 roses.
Bake at 350 F for 30 to 35 minutes or until the pie crust is turning a golden brown. Take each rose out carefully. You may need to go around the edges once with a knife before taking out depending on how much cheese oozes during baking. Enjoy!