Cooking Directions

• Heat the oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
• Unfold the pastry on a lightly floured surface. Roll into a 9 x 13-inch rectangle. Cut the rectangle into 2 (4 1/2 x 12-inch) rectangles. Roll in the edges to form a rim. Place the pastry rectangles on the baking sheet. Drizzle each with 1 tablespoon olive oil.
• Stir 2 tablespoons Parmesan cheese and ricotta cheese in a small bowl.
• Top each pastry rectangle with half the ricotta cheese mixture, half the tomato, half the basil and half the remaining Parmesan cheese.
• Bake for 20 minutes or until the crust is golden.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 2 tablespoons olive oil
• 0.25 cup grated Parmesan cheese
• 0.666 cup ricotta cheese
• 2 medium plum tomato, sliced
• 2 tablespoons chopped fresh basil leaves