Fresh Tomato Flatbread
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
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1Thinly 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.
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2Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese.
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3Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.
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