Pesto Pizza Squares

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 cup tightly packed fresh basil
• 1/4 cup tightly packed fresh parsley
• 1/4 cup tightly packed fresh cilantro
• 2 garlic cloves
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/4 cup whipped cream cheese
• 3 plum tomatoes
• 3/4 cup chopped fresh mushrooms
• 1/3 cup sliced ripe olives

1. Unroll crescent dough into a greased 15x10x1-in. baking pan; press seams together and build up edges. Prick dough with a fork. Bake at 375u0b0 for 11-13 minutes or until golden brown; cool completely on a wire rack.
2. In a food processor, combine the basil, parsley, cilantro, garlic, oil and Parmesan cheese; cover and puree until smooth. Transfer to a bowl; add sour cream and cream cheese. Spread over crust.
3. Halve tomatoes lengthwise and thinly slice widthwise; arrange over basil mixture. Top with mushrooms and olives. Refrigerate until serving. Cut into bite-size squares.

crescent rolls, tightly packed fresh basil, tightly packed fresh parsley, tightly packed fresh cilantro, garlic, olive oil, parmesan cheese, sour cream, whipped cream cheese, tomatoes, fresh mushrooms, olives

Taken from www.tasteofhome.com/recipes/pesto-pizza-squares/ (may not work)