Wendy's Tomato Pesto Turnover
1 pint of cherry tomatoes
½ tablespoon of Maine-ly Drizzle's Tuscan Herb Olive Oil
1 Pillsbury crescent roll sheet
½ cup Delizia Basil Pesto
1 cup shredded mozzarella
1 teaspoon Mainely-Drizzle Tuscan Seasoning
1 egg, slightly beaten
Preheat oven to 350 degrees.
Cut cherry tomatoes in half, lengthwise. Toss with Tuscan Herb oil. Spread tomato halves in a single layer on a cookie sheet. Bake for 18 minutes.
Place crescent roll dough on a large sheet of parchment paper. Roll out to 8x12 rectangle. Spread pesto evenly to within ½ inch of edges.
Place the tomato halves in 3 rows along one long side of the dough. Sprinkle with mozzarella. Fold the dough in half, covering the tomatoes. Using a fork, seal the three unfolded sides of the dough.
Brush the top of the turnover with the beaten egg. Sprinkle with the Tuscan seasoning. Bake for 16 minutes. Cool before slicing. Serve warm.