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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This was brought up to the cabin we stayed at in Stehekin, WA by my cousin by way of her daughter, Cinda. Lovely dish and very tasty. We made the crust with Bisquick because it packs in better than crescent rolls. Either way its a delicious idea. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
4 large fresh tomatoes |
1/2 cup green onion, chopped |
8 -10 fresh basil leaves, chopped |
1/2 cup mayonnaise |
2 cups cheddar cheese, shredded |
Directions:
1. Preheat oven to 350.
2. Separate crescent rolls.
3. Form a crust by lining a deep dish pie pan with the rolls.
4. Bake crust for 10 minutes or until slightly golden.
5. Peel and slice tomatoes
6. Place in a single layer in a colander.
7. Sprinkle with salt and allow to drain for about 10 minutes.
8. Layer tomato slices, onions and basil in shell.
9. Season with salt and pepper.
10. Combine mayonnaise and cheese.
11. Spread on top of the tomatoes.
12. Bake for 30 minutes or until lightly browned.
13. Cut into wedges and serve warm.
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