1 large red tomato sliced, then cut in half
8 oz can refrigerated crescent rolls
8 slices skim mozzarella cheese
8 leaves of basil
Vinaigrette:
1 T oil
1 T honey
1 T balsamic vinegar
2 t Dijon mustard
Preheat oven to 375 degrees.
Cut tomatoes, and cheese.
Separate crescent rolls into 8 triangles.
Place one slice of cheese on the wide end of each crescent roll.
Put the tomato, and basil on top of the cheese, then roll it up.
Bake for 15 mins, or until golden brown.
For the vinaigrette:
Mix the oil, honey, vinegar, and Dijon mustard all together.
Dip the warm crescents into the vinaigrette.