2 15-oz cans diced tomatoes
1 10-oz can tomato sauce
1/4 cup fresh basil, finely chopped
2 large cloves garlic, minced
1 Tbsp salt
1 tsp pepper
1 onion, diced
1 cup heavy cream
4 cups chicken broth (or vegetable stock to make it vegetarian)
2 cups Parmesan cheese, shredded
For the Roux:
3 Tbsp butter
1/4 cup flour
1 cup heavy cream (or half and half)
2 (8 oz) cans refrigerated crescent rolls
8 pieces of string cheese, halved across
4 Tbsp butter, melted
1 tsp Italian seasoning
4 cloves garlic, finely minced
1 tsp minced fresh parsley
1 tsp minced fresh basil