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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings


  • 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 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. Diabetic Exchanges: 1 fat, 1/2 starch.
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Average Rating:
  • pajamaangel
    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.

  • nkjs
    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.

  • jmkasprak
    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.