Before the cold air started blowing here in Minnesota, I trimmed my basil plant. Nothing usually grows (besides weeds) by my black thumb, so having too much basil was a really awesome and surprising problem to have.
After looking at the things in my fridge/pantry, I came up with this recipe.
Here’s what you’ll need to get started:
- Dice some grilled chicken (Aldi has some grilled chicken in the lunch meat area)
- Slice one Roma tomato
- Divide the slices of provolone cheese in half
- Cut the basil into long strips
- Set the oven temp for 350°
We are Aldi people. So everything in this recipe (except for the basil of course) is from there. Sure, I could hop on over to another grocery store and buy all the same things for twice the price…but I digress. Recipe is on its way I promise.
This is my soapbox, so just let me stand up here a while and pretend the two of you who read this blog are not just scrolling through.
Ok. I’m bored. What were we talking about? Oh, food!
To start, take a baking sheet and spray it down with some good old cooking spray. I used olive oil flavored, but you could also use butter flavored. Then, open up a can of crescent rolls (my least favorite thing to do, because it’s like a jack-in-the-box for adults) and distribute them evenly on the baking sheet.
Add some sea salt and oregano to the crescents and bake them for 5 minutes. Then, take some grilled chicken and place a few small pieces on top of your crescents.
Next up is the tomatoes and cheese. Take one slice of tomato and place it on top of the crescent. Then, place a cheese slice on top of the tomato.
Top the crescents with basil and a dash of black pepper.
Pop those babies in the oven for another 9-12 minutes until the edges of the crescents are golden and the cheese is melted.
It’s a beautiful appetizer to make for a fun night in or a holiday party in the near future. Bonus: my kids actually gobbled this up. I think it was the cheese that roped them in.
Full recipe below.
- 1 can crescent rolls (8 total)
- 1 roma tomato
- Fresh basil
- 4 slices provolone cheese
- 1/2 cup grilled chicken, cubed
- salt and pepper to taste
- To start, take a cookie sheet and spray it with cooking spray.
- Open up a can of crescent rolls and distribute them evenly on the baking sheet. Add some sea salt and oregano to the crescents and bake them for 5 minutes.
- Place a few small pieces of grilled chicken on top of your crescents.
- Take one slice of tomato and place it on top of the crescent. Then, place a cheese slice on top of the tomato.
- Top the crescents with basil and a dash of black pepper.
- Bake for another 9-12 minutes until the edges of the crescents are golden and the cheese is melted.
To see more of my recipes you can click here or go to the top of this page and click on the “recipe” category.
Thank you so much for stopping by!