Instructions: Preheat oven to 325 F. Using dough and pizza roller, finely crush crackers in sealed plastic bag. In 1 quart batter bowl, combine cracker crumbs and butter; mix well. Press crumb mixture onto bottom of 9" x 13" baker. Bake 15 minutes. Using whisk, whisk cream cheese and pesto in 2 quart batter bowl until well blended. Add 1/3 cup of the sour cream and eggs; whisk until smooth. Pour mixture over crust. Bake 20 - 25 minutes or until center is set; remove to cooling rack. Carefully spread remaining sour cream over hot filling using scraper. Cool; refrigerate at least 3 hours. Just before serving, cut into squares. Sprinkle with green onions and tomato.

Yield: 40 squares

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.