FAB, aka, Aunt Betty, received great reviews for this Tomato Bake recipe at a recent event and wanted to share it with you!
Tomato Bake
Ingredients
|
(1) Can |
Refrigerated Crescent Rolls |
|
(4) |
Tomatoes, large, sliced |
|
(3) Tablespoons |
Basil, fresh, chopped (or 3 teaspoons dried) |
| dash |
Salt and Pepper (to taste) |
|
1/2 Cup (4 oz.) |
Onion, sliced thinly |
|
1-1/2 Cups (12 oz.) |
Mayonnaise |
|
2-1/2 Cups (20 oz.) |
Monterey Jack Cheese, shredded (Note: May substitute blended shredded cheeses) |
Directions:
1. Heat oven to 425 degrees.
2. Line bottom of lightly greased 9” x 13” pan with crescent rolls; press seams together with fingers.
3. Arrange tomatoes on top of dough.
4. Sprinkle basil, salt and pepper on tomatoes; top with onions.
5. Combine mayo and cheese; drop by large spoonfuls on tomatoes; evenly spread mixture, completely covering them.
6. Bake 15 minutes or until top is browned and crust is done. Let stand 15 minutes before cutting into wedges.
The recipe looks very yummy and a lot like Pizza!