Endless Summer Tomato Cobbler | Olive Crescent Twists

Prep time: 20 minutes Cook time: 45 minutes

per serving: 329 calories; 14 grams protein; 17 grams total fat; 4 grams fiber; 9 grams saturated fat; 33 grams carbohydrates; 121 mgs cholesterol; 545 mgs sodium; 9 WW plus points

Vegetarian Lower Calorie

Endless Summer Tomato Cobbler

Ingredients

8 tomatoes cored and cut into wedges

1 tablespoon cornstarch

1 cup all purpose flour

1 cup cornmeal

1.5 teaspoons baking powder

1/4 teaspoon baking soda

4 tablespoons butter cut into small pieces

2 large eggs beaten

3/4 cups buttermilk

1/2 cup shredded Parmesan cheese

coarse salt and freshly ground pepper, to taste

cooking spray

Instructions

Preheat oven to 375 degrees.
[1]
Place tomato wedges in a large bowl, sprinkle with cornstarch and season generously with salt and pepper. Gently toss to combine, set aside.
[2]
Combine flour, cornmeal, baking powder, baking soda and salt and pepper to taste in bowl of a large food processor or electric mixer. Pulse to combine. Add butter; pulse until mixture resembles coarse crumbs. Add egg(s), buttermilk and cheese; pulse until just combined.
[3]
Spread tomato mixture in the bottom of a large baking dish coated with cooking spray. Top with dollops of dough, spreading lightly, but leaving gaps for steam to escape. Bake for 45 minutes, until bubbly and golden. Let stand at least 1015 minutes before serving. *Baking dish sizes: 7 x 3 loaf pan (for 2), 8 x 8 pan (for 4), 13 x 9 pan (for 6-8).

Olive Crescent Twists

Ingredients

1/2 ounce green olives well-drained

1 tablespoon olive oil

1/4 teaspoon garlic powder

1 8-count package refrigerated crescent rolls

2 large eggs beaten

2 tablespoons shredded Parmesan cheese

Instructions

Heat oven to 375 degrees.
[1]
Spray cookie sheet with cooking spray. In food processor combine olives, oil and garlic powder and pulse until finely chopped.
[2]
Separate dough into 4 rectangles. Press perforations to seal. Brush dough rectangles with beaten egg. Evenly spread olive mixture on half of the rectangles. Top with remaining rectangles, egg-brushed side down; press down.
[3]
With thin sharp knife, cut each filled rectangle crosswise into 8 strips. Place strips 1 inch apart on greased cookie sheets, twisting each 2 or 3 times. Brush tops of strips with beaten egg. Sprinkle strips lightly with cheese.
[4]
Bake for 10 to 13 minutes or until golden brown. Serve warm or cool.