This recipe is adapted from one of my favorite Paula Deen recipes. While it doesn’t taste nearly as ‘bad’ as the real thing (did you see how much cheese it called for?!) I tried to substitute with healthier ingredients for a Weight Watchers friendly version of the pie.
First things first, slice the tomatoes and put them in a colander in one layer. Salt the tomatoes to drain the excess water. You may have to repeat the process in batches, since there are a lot of tomatoes.
While the tomatoes are draining, saute the onions and garlic in a nonstick pan over medium heat on the stove. Cook until onions are softened and sweet. Set aside and let cool slightly.
Preheat the oven to 325 degrees.
Prep a baking dish with nonstick cooking spray. I used a medium rectangular glass dish.
Mix onion and garlic mixture with mayo, sour cream, and cheeses. Set aside.
Layer the tomatoes, basil, and pepper in the bottom of the cooking sheet. No salt needed since the tomatoes were already salted.
Then, top this with the mayo and onion mixture. Spread evenly over top of the tomatoes. I added more pepper at this point.
Finally, top with the entire roll of crescent roll. My tip: flatten these pretty thin first to make sure they cook all the way through. Mine did not cook completely through, so I ended up flipping the crust and cooking for 10 more minutes… not ideal, but it worked!
Put in the oven for appx. 30 – 40 minutes until top crust is golden brown and dish is warmed completely through and bubbly.
This serves four, at 9 points plus per serving.