Roseville Tomato Pie

( 5 out of 5 )
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  • 6 slicesYield
  • -3Servings+
  • 15 mPrep Time
  • 17 mCook Time
  • 32 mReady In
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“Eating is a necessity but cooking is an art.”

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.

(Cook’s Note- About those “cheap biscuits” listed in the ingredients … they are those generic ones that cost around 25-cents 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!)


Step by step method

  • 1

    Preheat oven to 375-degrees 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.

  • 2

    On a cutting board, slice the tomatoes into 1/4" slices and place a slice on each biscuit

  • 3

    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."

  • 4

    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.

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