Fresh Tomato Flatbread

Name: Fresh Tomato Flatbread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings
Cuisine: Europe, Italian
Ingredients: 2 plum tomatoes; 1 tube (8 ounces) refrigerated crescent rolls; 1 small onion, thinly sliced; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon grated Parmesan cheese

Total Time Prep/Total Time: 25 min.

Yield 12 servings

Test Kitchen Approved

Looking for an easy appetizer or side? All you need are fresh tomatoes, a can of refrigerated crescent rolls, olive oil and a sprinkling of cheese and seasonings. —Marlene Mohr, Cincinnati, Ohio

Ingredients

2 plum tomatoes
1 tube (8 ounces) refrigerated crescent rolls
1 small onion, thinly sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese

Directions

Thinly slice the tomatoes; place on paper towels to drain. Unroll crescent dough; place on an ungreased baking sheet. Roll into a 14x10-in. rectangle; seal seams and perforations.
Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese.
Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.

Nutrition Facts

1 piece: 101 calories, 6g fat (1g saturated fat), 0 cholesterol, 205mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 2g protein.

Looking for an easy appetizer or side? All you need are fresh tomatoes, a can of refrigerated crescent rolls, olive oil and a sprinkling of cheese and seasonings. —Marlene Mohr, Cincinnati, Ohio

Recipe Creator