Name: Fresh Tomato Flatbread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings
Cuisine: Europe, Italian
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

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

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Fresh Tomato Flatbread

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Yield:12 servings

Prep:15 min

Cook:10 min

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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

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Directions

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.