Ingredients
4
oz fresh mozzarella cheese
1/3
cup mayonnaise
1
small clove garlic, finely chopped
1/4
teaspoon salt
1/8
teaspoon ground black pepper
1
teaspoon lemon juice
3
tablespoons finely chopped fresh basil leaves
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
3
tablespoons Crisco® 100% Extra Virgin Olive Oil
1/2
teaspoon Italian seasoning
1
package (9 oz) refrigerated cooked Italian-style chicken breast strips, finely chopped
2
medium plum (Roma) tomatoes, cut into 16 slices
Preparation
Heat oven to 375°F. Lightly spray 2 cookie sheets with Crisco® Original No-Stick Cooking Spray. Freeze mozzarella cheese 30 minutes.
Meanwhile, in small bowl, combine mayonnaise, garlic, salt, pepper, lemon juice and 1 tablespoon of the chopped basil; mix well. Cover; refrigerate.
Place crescent rounds 2 inches apart on cookie sheets. In small bowl, stir together olive oil and Italian seasoning. Lightly brush tops of rounds with 1 tablespoon of the oil mixture.
Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes.
Using serrated knife, cut crescent rounds in half horizontally. Place 16 crescent halves, cut side up, on cookie sheets. Lightly brush with oil mixture. Bake 5 to 9 minutes or until golden brown. Repeat with remaining crescent halves and oil mixture.
Shred mozzarella cheese. Spread about 1/2 teaspoon of the mayonnaise mixture on each cut side of crescent rounds. Top bottom of each crescent round with 1 rounded tablespoon chicken, 1 tomato slice and 1 tablespoon shredded mozzarella. Place on cookie sheets.
Set oven control to broil. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Remove from oven; top with remaining basil and crescent round tops. Secure sliders with cocktail toothpicks.
