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Fresh Tomato Flatbread Recipe

Fresh Tomato Flatbread Recipe photo by Taste of Home

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Looking for an easy appetizer or side? All you need are a can of refrigerated crescent rolls, fresh tomatoes, a sprinkle of cheese, olive oil and savory seasonings.

This recipe is:

Quick

Diabetic Friendly

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Fresh Tomato Flatbread Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

15 10 25

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 14-in. x 10-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. Yield: 12 servings.

Nutritional Facts 1 piece equals 101 calories, 6 g fat (1 g saturated fat), trace cholesterol, 205 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Fresh Tomato Flatbread in Country Extra March 2010, p49

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Fresh Tomato Flatbread

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Reviewed on Sep. 09, 2011 by nkjs

We found the crescent roll dough to be too sweet so I used Pillsbury thin pizza crust dough instead. The directions change as you need to precook this dough at a higher temperature for a few minutes.

Reviewed on Jul. 24, 2011 by jmkasprak

I used a tube of thin-crust pizza dough and some wonderful heirloom tomatoes from a farm stand. It turned out great for a light dinner.