Cool California Pizza

• 1 (8 ounce) package refrigerated crescent dinner rolls
• 1/4 cup fresh-grated parmesan cheese
• 1 (8 ounce) package cream cheese, softened
• 1 garlic clove, finely minced
• 1/4 cup basil leaves, thinly sliced and divided or 2 teaspoons dried basil
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 2 medium plum tomatoes, seeded and diced
• 1/2 cup pitted ripe olives, drained and chopped

1. Unroll crescent dough and separate into triangles; on a baking stone, arrange dough triangles into a circle with their points toward the center; with a lightly floured rolling pin, roll dough into a 12-inch circle, pressing seams together to seal.
2. Bake at 350u0b0F for 12-15 minutes or until light golden-brown; remove from oven and cool completely.
3. Stir together Parmesan and cream cheeses until smooth; add garlic and half the basil; mix well.
4. Spread cream cheese mixture evenly over top of baked crust; top with vegetables and remaining basil; cut into squares.
5. NOTE: Two teaspoons dried basil my be used if you don't have fresh basil.

rolls, parmesan cheese, cream cheese, garlic, basil, hearts, tomatoes, pitted ripe olives

Taken from www.food.com/recipe/cool-california-pizza-170073 (may not work)