6 oz. Gia Russa Ditalini
1 jar Gia Russa Tomato & Basil Sauce
2 jars Gia Russa Florentine Soup
2 cans Gia Russa Canellini Beans
6 slices bread
4 Tbsp. Gia Russa Pesto Alla Genovese
6 slices Mozeralla cheese
6 slices Provolone cheese
1 Tbsp. butter
Cook Ditalini according to package directions. In a large pot, heat tomato basil sauce, Florentine soup and beans. Add Ditalini and set aside.
Cut crust off bread. Flatten crustless bread squares with a rolling pin. Spread a thin layer of pesto and then top each slice of bread with one slice of each cheese.
Melt butter in pan over medium heat. Roll cheese squares and cook in melted butter over medium heat, seam-side down. Once cheese is melted, roll while cooking to crisp all sides. Remove from pan and serve with pasta fagioli.
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