I was looking for a recipe for some extra tomatoes that I had
when I found this recipe. My daughter and I made with some minor changes. We love it! It is great for an appetizer, lunch with a side salad, or a meatless meal.
2 cans crescent rolls
4 large tomatoes, sliced thin and seeded
2 cups of shredded Mozzarella cheese, divided
1/2 cup of shredded Parmesan cheese
2/3 cup of mayonnaise
1 teaspoon of minced garlic
1 teaspoon of Italian seasoning blend
1 small onion diced (We actually used 1/2 cup of pre-diced fresh seasoning of onions, celery, parsley, and bell pepper from the supermarket)
black pepper to taste
Preheat oven to 375 degrees. While oven is heating, thinly slice tomatoes and remove seeds. Place slices individually on paper towels to absorb some of the juice. Place parchment paper on a 9x14 baking pan. Roll out both cans of crescent, pressing seams to make one large rectangle pan. Sprinkle 1 cup of the Mozzarella cheese on top of crust. Arrange tomatoes in single layer on top of cheese. In a small mixing bowl, mix all other ingredients. Spread on top of tomatoes. Bake 15-20 minutes or until bubbly and lightly golden. Cool 5 minutes and then use a pizza wheel to cut into squares.