INGREDIENTS
1
jar Bertolli® Pasta Sauce - you can use the leftover for a dipping sauce (I used the olive oil, basil and garlic flavor)
1
pre rolled refrigerator pie crust cut into 1 1/2 inch strips
2
small tomatoes sliced very thin and then cut in half
1/2 cup
mixed Italian cheeses finely shredded
dried basil for sprinkling