Preheat oven to 350 degrees F. Lightly spray 24 mini-muffin cup pan with no stick cooking spray.

In a medium size bowl, place the tomatoes, vinegar, salt, garlic and basil leaves. Toss gently to combine and set aside.

In a medium size bowl, using an electric mixer, combine the cream cheese and Italian seasoning. Stir in the bacon and chicken.

Open crescent dough sheet and unroll onto a flat work surface. Press into about a 12 x 9 inch rectangle. Using a pastry wheel or sharp knife, cut 24 even squares. Press each square into the bottom and up sides of a muffin cup.

Spoon even amounts of the cream cheese-chicken mixture into each cup. (About 1 heaping teaspoon each.)

Top each with equal amounts of the cheese. (About 1/2 teaspoon each). Press cheese down slightly into cream cheese mixture.

Bake about 14 minutes or until dough cups are light golden brown. Remove from oven to a cooling rack for 5 minutes.

Carefully remove each dough cup with a knife and place on cooling rack.

Top with 1 teaspoon of the tomato-basil mixture and then arrange on serving trays.

Serve warm. Yields 24 appetizer cups.