“Eating is a necessity but cooking is an art.”
Roseville Tomato Pie
Several years ago we attended a New Year’s Party where everyone brought a dish for the buffet. It was quite a buffet with everything from venison backstrap to smoked alligator sausage. Having loaded my plate, I sat down and began to indulge myself; about the second goody that I took a bite from turned out to be one of the best mouthfuls of anything I’ve had recently. It turned out to be an individual serving of Roseville Tomato Pie. When I mentioned the delicacy to my wife, she reminded me that the owner of the Roseville Bed & Breakfast (Click Here to visit their website) had given her a copy of the recipe several years ago and we’d just never gotten around to preparing it … Duh! The recipe has appeared in a local community cookbook and is freely distributed at the B&B, I am reprinting it here with the kind permission of the owners of Roseville B&B, Virginia & Melvin McConnell. Since I was first introduced to Roseville Tomato Pie as an appetizer, I have listed it as such, however, after preparing it myself and then doing a little research about how it is served at the B&B, I am convinced that it is primarily a breakfast or a brunch dish because two (or maybe three) of these little pies will easily make up a meal. On the other hand, we often serve Roseville Tomato Pie as a ‘heavy’ appetizer and also as a side dish.
Ingredients
Instructions
-
Preheat oven to 375°F. Remove biscuits from the can and place them between two sheets of wax paper and flatten them with your hand. Place them on a baking sheet lined with non-stick foil. Brush each biscuit with melted butter and lightly sprinkle with Italian seasoning.
-
On a cutting board, slice the tomatoes into 1/4" slices and place a slice on each biscuit
-
In a small bowl mix the cheese and mayonnaise and spread a heaping teaspoon of the mixture atop each tomato. Lightly sprinkle grated Parmesan cheese and Salad Supreme on each of the "little pies."
-
On a middle rack of the oven, bake for 15-17 minutes until the cheese is melted and the crust is browning. Remove and serve warm.
Serving Size 1 pie
Servings 10
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Cholesterol 20mg7%
- Sodium 412mg18%
- Potassium 103mg3%
- Total Carbohydrate 13g5%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
About those “cheap biscuits” listed in the ingredients … they are those generic ones that cost around $1 a can. That’s what you’ve got to use because you don’t want something that will rise too much, instead, you want each biscuit to be pretty flat!
