Eggplant and Sundried tomato pull aparts (Christmas in July)

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  • 2 cans crescent roll Grands
    – jar of pesto
    -1 large eggplant
    -1 package sun dried tomatoes
    -1 package provalone cheese

Start by peeling the eggplant. Slice into long ribbons and lay on paper towels. Sprinkle generously with salt and allow to sit for 25 minutes to draw the moisture and bitterness out. Rinse and pat dry.
Saute in olive oil on a skillet and set aside.

Using a round pizza pan/stone, arrange the dough from one can of crescent rolls around the perimiter of the pan (shaped like a wreath).
Spread a layer of pesto on top, then a layer of sun dried tomatoes and then slices of provolone cheese.
Open second can of crescent rolls and layer dough triangles the same way you did the first time, but cover the top entirely. Crimp the edges closed. Brush on another layer of peso on top to give it a green Christmas wreath look. Top with more sun dried tomatoes.
Bake at 400 degrees for 18-20 minutes.