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Fresh Tomato Flatbread

 Fresh Tomato Flatbread
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.
12 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.