Rose Mary Mogan Recipe

Rose Mary's Tomato Cheese Bread Squares

By Rose Mary Mogan cookinginillinois


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.


Recipe Rating:
 1 Rating
Serves:
6-8 people
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

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
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Directions Step-By-Step

1
Preheat oven to 375 degrees F. Spray bottom of a jelly roll size pan with non stick cooking spray.
2
Separate dough and spread out onto pan. Pinch seams together until dough covers bottom of entire pan.
3
Place in preheated 375 degree oven. Or bake according to package directions, usually about 12 to 13 minutes, or until lightly browned.
4
Remove from oven and allow to cool.
5
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.
6
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