Garden Salad Stuffed Tomatoes
INGREDIENTS:
6 Rhodes Texas White Rolls,
-thawed until warm and
-bubbly
1/2 1b chive flavored soft cream
-cheese, room temperature
1 Cucumber, thinly sliced
2 c Cherry tomatoes, halved
1/4 c Black olives, sliced
1 Green bell pepper, seeded
-and thinly sliced
1 Onion, thinly sliced
1/4 c Parsley, chopped
1 ts Basil
6 Rhodes Texas White Rolls,
-thawed until warm and
-bubbly
1/2 1b chive flavored soft cream
-cheese, room temperature
1 Cucumber, thinly sliced
2 c Cherry tomatoes, halved
1/4 c Black olives, sliced
1 Green bell pepper, seeded
-and thinly sliced
1 Onion, thinly sliced
1/4 c Parsley, chopped
1 ts Basil
Preheat oven to 350. Knead rolls into a ball. Roll dough into a 13 inch circle and place in a 12 inch pizza pan, pressing dough to edges of pan. Bake 10-12 minutes or until lightly browned. Keep bubbles from forming in the middle of pizza by pressing down 5 minutes into the baking cycle. Remove from oven and cool.
Spread crust with cream cheese. Arrange the vegetables in decorative patterns and top with onion rings. Sprinkle with chopped parsley, basil, and sat and pepper to tast. This can be made ahead and refrigerated. This recipe serves 8.
Spread crust with cream cheese. Arrange the vegetables in decorative patterns and top with onion rings. Sprinkle with chopped parsley, basil, and sat and pepper to tast. This can be made ahead and refrigerated. This recipe serves 8.