Chicken Italiano Sliders

Heat oven to 375°F. Lightly spray 2 cookie sheets with Crisco® Original No-Stick Cooking Spray. Freeze mozzarella cheese 30 minutes.

Meanwhile, in small bowl, combine mayonnaise, garlic, salt, pepper, lemon juice and 1 tablespoon of the chopped basil; mix well. Cover; refrigerate.

Place crescent rounds 2 inches apart on cookie sheets. In small bowl, stir together olive oil and Italian seasoning. Lightly brush tops of rounds with 1 tablespoon of the oil mixture.

Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes.

Using serrated knife, cut crescent rounds in half horizontally. Place 16 crescent halves, cut side up, on cookie sheets. Lightly brush with oil mixture. Bake 5 to 9 minutes or until golden brown. Repeat with remaining crescent halves and oil mixture.

Shred mozzarella cheese. Spread about 1/2 teaspoon of the mayonnaise mixture on each cut side of crescent rounds. Top bottom of each crescent round with 1 rounded tablespoon chicken, 1 tomato slice and 1 tablespoon shredded mozzarella. Place on cookie sheets.

Set oven control to broil. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Remove from oven; top with remaining basil and crescent round tops. Secure sliders with cocktail toothpicks.