Rose Mary Mogan Recipe

Rose Mary's Tomato Cheese Bread Squares

By Rose Mary Mogan cookinginillinois

Recipe Rating:
 1 Rating
6-8 people
Prep Time:
Cook Time:
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Rose Mary's Story

I created this recipe from ingredients I had on hand, when it was very icey, cold & lots of snow outside, and I didn't want to go to the store. I made this bread to go with an Italian Sausage Pizza Soup that I also created from ingredients in the pantry and freezer. It was really great, hearty and filling, and was devoured so quickley that I didn't even get a chance to take pictures of either. I hope to post a picture the next time I make it.


2 can(s)
refrigerated crescent dinner rolls
2 medium
tomatoes, sliced thinly
1/3 c
freshly grated parmesan cheese
1/3 c
finely shredded cheddar cheese
3/4 c
finely shredded mozzarella cheese
1 1/2 tsp
oregano or italian seasoning

Directions Step-By-Step

Preheat oven to 375 degrees F. Spray bottom of a jelly roll size pan with non stick cooking spray.
Separate dough and spread out onto pan. Pinch seams together until dough covers bottom of entire pan.
Place in preheated 375 degree oven. Or bake according to package directions, usually about 12 to 13 minutes, or until lightly browned.
Remove from oven and allow to cool.
Then place tomato slices evenly over cooled crescent crust, and sprinkle tomato slices lightly with oregano. Then sprinkle each cheese evenly over tomato slices, and sprinkle with additional oregano.
Return pan to oven for 5 to 7 minutes or just until cheese melts. Remove from oven and cut into squares with pizza cutter and serve immediately.

About this Recipe

Course/Dish: Flatbreads
Main Ingredient: Flour
Regional Style: American
Collection: Food on the Run
Other Tag: Quick & Easy