Tomato Flatbread

From the share:
1 large tomato, thinly sliced

From your kitchen:
1 8 oz. pkg. refrigerated crescent rolls
1/2 onion, thinly sliced
2 tablespoons olive oil
1 teaspoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon black pepper

From your garden:
1 teaspoon dried Italian seasoning   or fresh herbs from your garden

Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.

Unroll crescent roll dough and press seams together to form a complete crust. Place tomato and onion slices over crust.

In a small bowl, combine remaining ingredients; mix well. Brush over sliced tomato, onion, and crust.

Bake 17 to 20 minutes, or until golden. Cut into squares and serve

 

 

 

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