Prep 15 mins
Cook 30 mins
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.
- 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
- 1 teaspoon grated onion
- 12 slices bread, trimmed of crusts
- 1 (10 ounce) can Rotel tomatoes & chilies
- Preheat oven to 350°F.
- Slice tomatoes in the bottom of a buttered, 8-inch X 11-inch baking dish, covering the bottom. Sprinkle with ½ the oregano. Set aside.
- Using an electric mixer, beat until smooth the cheeses, mayonnaise, pimientos, garlic powder, pepper & onion.
- Spread bread slices with equal portions of cheese mixture and roll up jelly-roll fashion.
- 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.
- Bake for 30 minutes.
Kind of savory bread pudding, very tasty. I did use somewhat less cheese and mayo, still scrumptious.
All the guests at my house yesterday liked this, well except my mother but she doesnt like cooked tomatoes that are not pureed. I didnt use all low fat ingredients because I didnt have them on hand. Other than that I made as directed with great results. This is a very diffrent and interesting dish I plan on making again.