A Really Easy Flatbread, Lightened Up!

 

My oldest was over for dinner last night, just the two of us. Hmm. What to make that can use up all of these garden tomatoes? I know. Flatbread!

I saw this recipe on Pinterest here:

https://www.thekitchenismyplayground.com/2015/07/crescent-roll-tomato-basil-squares.html?m=1

I'm sure it's awesome on its own, but I decided to modify it a bit to make it a little lighter on the fat and calories. 

Here's my version!

Crescent Roll Flatbread

One package reduced fat crescent rolls

Medium to Large tomatoes, about 2-4, thinly sliced

1/4 cup fresh basil

1 pkg. Sargento reduced fat shredded mozzarella

1/2 c. freshly grated parmesan

2/3 cup Kraft Olive Oil Mayonnaise

1/4 t. kosher salt

1/4 t/ fresh ground pepper

2 garlic cloves, minced

Preheat oven to 375. Spray cookie sheet with nonstick spray, then roll out sheet of crescent rolls into one large rectangle. Press lightly at seams. Cover rolls with one cup of mozzarella. Place sliced tomatoes in single layer on top of cheese. In bowl, combine the rest of mozzarella with other ingredients. Spread this mixture on top of tomatoes, covering them. Bake in oven for 20-25 minutes, until cheesy mixture is golden and bubbly. Slice with a pizza cutter and serve! I topped mine with pickled peppers. Yum!

This recipe can easily serve 3-4 with a salad to go along with it for dinner. Or slice small and serve as an appetizer.