Pimiento or Pimento Cheese Tomato Bake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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However you spell it, this Paula Deen dish is most unusual! No, her recipe didn't use the low fat ingredients. ;-) But weighing in at 29g fat/serving, the original almost made my heart stop just by reading the recipe. Ingredients:
2 -3 ripe tomatoes, sliced |
2 teaspoons fresh oregano, divided (or 1 teaspoon dried oregano) |
1 cup grated sharp low-fat cheddar cheese |
1 cup grated low-fat monterey jack cheese |
1 (3 ounce) package low-fat cream cheese, softened |
1/2 cup light mayonnaise |
3 tablespoons pimientos, mashed (about 1 - 4 ounce jar, drained) |
1/4 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
salt |
1 teaspoon grated onion |
12 slices bread, trimmed of crusts |
1 (10 ounce) can rotel tomatoes & chilies |
Directions:
1. Preheat oven to 350°F.
2. Slice tomatoes in the bottom of a buttered, 8-inch X 11-inch baking dish, covering the bottom. Sprinkle with 1/2 the oregano. Set aside.
3. Using an electric mixer, beat until smooth the cheeses, mayonnaise, pimientos, garlic powder, pepper & onion.
4. Spread bread slices with equal portions of cheese mixture and roll up jelly-roll fashion.
5. Arrange bread/cheese rolls in baking dish on top of tomato slices, seam side down. Pour Rotel tomatoes evenly over the rolls. Sprinkle with remaining oregano.
6. Bake for 30 minutes.
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