Rose Mary's Tomato Cheese Bread Squares
Rose Mary Mogancookinginillinois
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
ROSE MARY'S TOMATO CHEESE BREAD SQUARES
1Preheat oven to 375 degrees F. Spray bottom of a jelly roll size pan with non stick cooking spray.
2Separate dough and spread out onto pan. Pinch seams together until dough covers bottom of entire pan.
3Place in preheated 375 degree oven. Or bake according to package directions, usually about 12 to 13 minutes, or until lightly browned.
4Remove from oven and allow to cool.
5Then 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.
6Return 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.