Easy Tomato Bruschetta

Frozen dinner rolls morph easily into delicious bruschetta to accompany any soup, salad or meal.

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  • prep time 20 min
  • total time 35 min
  • ingredients 6
  • servings 2
 

Ingredients

4
frozen garlic dinner rolls (from 13.3-oz bag)
1/4
cup chopped plum (Roma) tomatoes
2
tablespoons chopped fresh basil leaves
1
teaspoon red wine vinegar
1
clove garlic, finely chopped
1/4
cup shredded Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Place rolls on cutting board to thaw, about 15 minutes. With thumb, make indentation in center of each roll.
  • 2 Meanwhile, in small bowl, mix tomatoes, basil, vinegar and garlic. Spoon tomato mixture onto each roll; top with cheese. Place on ungreased cookie sheet.
  • 3 Bake 12 to 16 minutes or until tops are light golden brown.
  • 1 Heat oven to 375°F. Place rolls on cutting board to thaw, about 15 minutes. With thumb, make indentation in center of each roll.
  • 2 Meanwhile, in small bowl, mix tomatoes, basil, vinegar and garlic. Spoon tomato mixture onto each roll; top with cheese. Place on ungreased cookie sheet.
  • 3 Bake 12 to 16 minutes or until tops are light golden brown.

EXPERT TIPS

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Expert Tips

Purchased bruschetta topping can be used in lieu of making it. Look for jars of bruschetta mixture in the Italian foods aisle at the grocery store or fresh prepared topping in the produce aisle.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Bruschetta)
Calories
330
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
5g,
5%
Trans Fat
2g
2%
),
Cholesterol
10mg
10%;
Sodium
670mg
670%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.