Fresh Tomato Flatbread Recipe

4.5 3 3
Fresh Tomato Flatbread Recipe
Fresh Tomato Flatbread Recipe photo by Taste of Home
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Fresh Tomato Flatbread Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares. Yield: 12 servings.
Originally published as Fresh Tomato Flatbread in Country Extra March 2010, p49

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Reviews forFresh Tomato Flatbread

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pajamaangel User ID: 1603339 119214
Reviewed Feb. 24, 2014

"The seasoning was really tasty on this and I loved how the tomatoes and onions cooked up. I have to agree with the other posts and say that the crescent rolls were too sweet. This may have been perfect if not for that."

MY REVIEW
nkjs User ID: 163733 189302
Reviewed Sep. 9, 2011

"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."

MY REVIEW
jmkasprak User ID: 2880256 211705
Reviewed Jul. 24, 2011

"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."

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