PIMIENTO OR PIMENTO CHEESE TOMATO BAKE

Pimiento or Pimento Cheese Tomato Bake image

Provided by SusieQusie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

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
salt
1 teaspoon grated onion
12 slices bread, trimmed of crusts
1 (10 ounce) can Rotel tomatoes & chilies

Steps:

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.

Nutrition Facts : Calories 346.7, Fat 17.1, SaturatedFat 7, Cholesterol 34, Sodium 970.4, Carbohydrate 32.1, Fiber 2.1, Sugar 4.5, Protein 16.1