Finding crowd-pleasing dinners that don’t require hours in the kitchen can feel like an impossible task. Between after-school activities, work deadlines, and general everyday chaos, most of us don’t have time to fuss with complicated recipes that dirty every dish in the house.
That’s why this tomato crescent roll pie has become one of my favorite weeknight solutions – it combines simple pantry staples into a warm, comforting meal that the whole family enjoys, and it comes together in just minutes with minimal cleanup involved.
Why You’ll Love This Tomato Pie
- Easy shortcut crust – Using ready-made crescent rolls means no fussy pastry-making – just unroll, press, and you’re ready to go.
- Rich and creamy filling – The combination of eggs, milk, and heavy cream creates a silky, custard-like base that’s loaded with melty cheddar cheese.
- Perfect for brunch – This savory pie works great for weekend brunches, holiday gatherings, or when you want to impress guests without spending hours in the kitchen.
- Make-ahead friendly – You can prep all the ingredients the night before and assemble just before baking, making your morning routine much easier.
- Simple ingredients – Everything you need can be found at your regular grocery store, and you might already have most items in your fridge.
What Kind of Cherry Tomatoes Should I Use?
Regular red cherry tomatoes are the classic choice for this recipe, but you can actually mix things up with any small tomato variety you find at the store. Sweet grape tomatoes work just as well, and you might want to try some of the fun heirloom varieties like Sun Gold (orange) or Black Cherry tomatoes for extra color and slightly different flavors. Just make sure your tomatoes are firm but ripe – they should give slightly when gently squeezed and have a sweet tomato smell. If your tomatoes are still on the vine, it’s best to remove them just before using, and give them a quick rinse and pat dry before slicing them in half.
Options for Substitutions
This recipe can be adapted with several easy swaps if you need them:
- Crescent rolls: While crescent rolls make the perfect base, you can use pie crust or puff pastry instead. Just make sure to pre-bake the crust for about 10 minutes before adding the filling.
- Red onion: Yellow or white onions work just fine here, or try shallots for a milder flavor. Green onions can also work if you chop them finely.
- Cherry tomatoes: Regular tomatoes cut into chunks work well too – just remove some seeds to prevent excess moisture. Roma tomatoes are a good choice as they’re less watery.
- Heavy cream and milk: You can use all milk instead of the cream/milk combo – just use whole milk for the best results. Half-and-half is another good option to replace both.
- White Cheddar: Feel free to swap in regular cheddar, Gruyere, or a mix of your favorite melting cheeses. Mozzarella or Swiss cheese would also be tasty alternatives.
Watch Out for These Mistakes While Baking
The biggest challenge when making a tomato crescent roll pie is dealing with excess moisture from the tomatoes, which can make your crust soggy – combat this by laying your sliced tomatoes on paper towels for 15-20 minutes before adding them to the pie.
Another common mistake is underbaking the crescent roll base, so make sure to pre-bake it for 8-10 minutes until lightly golden before adding your filling, which creates a barrier against the wet ingredients.
The custard mixture of eggs, milk, and cream needs to be well-combined but not over-beaten, as too much air in the mixture can cause the pie to puff up dramatically during baking and then collapse.
For the best texture and flavor, let the pie rest for at least 15 minutes after baking – this allows the filling to set properly and makes it much easier to cut clean slices without the filling spilling out.
What to Serve With Tomato Crescent Roll Pie?
This savory pie works really well for brunch, lunch, or dinner – it’s one of those flexible dishes that pairs with lots of sides! A simple green salad with a light vinaigrette makes the perfect partner, letting the rich, cheesy pie take center stage. For dinner, I like to add some roasted vegetables on the side – things like asparagus, green beans, or Brussels sprouts balance out the creamy filling nicely. If you’re serving this for brunch, fresh fruit like berries or melon adds a sweet contrast that works really well with the savory flavors of the pie.
Storage Instructions
Keep Fresh: This tasty tomato pie stays good in the fridge for up to 3 days when wrapped well in plastic wrap or stored in an airtight container. The crescent roll crust might soften a bit, but the flavor will still be great! It’s perfect for quick lunches throughout the week.
Freeze: You can freeze this pie for up to 2 months! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Just keep in mind that the texture of the tomatoes might change a bit after freezing, but it’ll still taste good.
Reheat: To warm up your pie, pop it in the oven at 350°F for about 15-20 minutes, or until heated through. If you’re in a hurry, you can microwave individual slices for 1-2 minutes, though the crust won’t be as crispy. Cover with foil while reheating to prevent the top from getting too brown.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60 minutes |
| Total Time | 75-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 120-140 g
- Fat: 180-200 g
- Carbohydrates: 120-130 g
Ingredients
- 1 can (12 oz) refrigerated crescent rolls (8 pieces)
- 1/2 cup red onion, chopped
- 2 1/2 cups cherry tomatoes, sliced in halves
- 5 eggs
- 1 cup milk
- 3/4 cup heavy cream
- 3 1/4 cups grated white cheddar cheese
Step 1: Prepare the Pie Plate and Dough
Preheat your oven to 350°F (175°C).
Lightly spray an 11-inch pie plate with cooking spray to prevent sticking.
Unroll the dough and separate it into 8 triangles.
Arrange the triangles in the pie plate, ensuring the shortest sides of the triangles align with the edge of the pie plate, forming a crust.
Place the prepared crust in the refrigerator while you prepare the filling.
Step 2: Saute the Vegetables
In a 10-inch skillet over medium heat, cook the onions and tomatoes for about 5 minutes, stirring occasionally, until they start to soften.
Once done, remove from heat and set aside to cool slightly.
Step 3: Prepare the Filling
In a medium bowl, beat together the eggs, milk, and cream with a whisk until well combined.
Add the cooked tomato and onion mixture, along with 3 cups of cheese, into the egg mixture.
Use a wooden spoon to gently fold the ingredients together.
Step 4: Assemble and Bake the Pie
Remove the pie crust from the refrigerator.
Pour the tomato-egg mixture into the prepared crust, spreading it evenly to avoid large lumps.
Sprinkle the remaining 1/4 cup of cheese over the top.
Place the pie in the preheated oven and bake for approximately 1 hour, or until the center is firm to the touch.
After the first 20 minutes of baking, cover the edges of the pie crust with a ring of foil to prevent it from burning.
Step 5: Cool and Serve
Once baked, let the pie cool for at least 1 hour before serving.
This cooling period allows the filling to set completely, making it easier to slice and serve.
Enjoy your delicious homemade pie!