Ingredient!
2 tablespoons butter, melted
1/4 teaspoon of garlic powder
2 cans (8 ounce each) of Pillsbury refrigerated half moon dough plate
6 ounce deli sliced ​​American cheese
6 ounce deli sliced ​​Cheddar cheese
1/4 cup grated Parmesan cheese
8 cherry or grape tomatoes, cut in half
Preparation!
Heat the oven to 375 ° Fahrenheit. In a small bowl, mix melted butter and garlic powder. Roll and press 1 can of dough over melted butter mixture. If you use crescent rolls, press to seal the seams in the dough
Layer American and Cheddar cheeses on the dough, leave 1/2-inch border around edges. Roll out a second can of dough and place over layered ingredients, which stretch to cover the filling. If you use crescent rolls, press to seal the seams in the dough before stretching.
Squeeze the edges to seal and brush with the remaining melted butter mixture. Sprinkle with grated Parmesan cheese.
Bake for 20 to 23 minutes or until deep golden brown. To serve, cut into 4 rows by 4 rows. Top with tomato halves.