Artichoke Focaccini (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1 (16.3-ounce) can refrigerated biscuit dough (recommended: pillsbury grands) |
3 tablespoon extra-virgin olive oil |
1 teaspoon crushed garlic |
1 teaspoon italian seasoning (recommended: mccormick) |
2 (6-ounce) jars marinated artichoke hearts, drained (recommended: mezzetta) |
1 1/2 cups grape tomatoes, sliced in 1/2 |
1 cup crumbled blue cheese |
Directions:
1. Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside.
2. Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make dimples in each round with fingertips.
3. In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush, brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese
4. Bake in oven for 13 to 15 minutes, or until golden brown.
5. Serve warm.
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