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Prep Time: 6 Minutes Cook Time: 14 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A very easy and yummy pizza that makes a great appetizer when cut it into about twenty small squares and served cold. The recipe is from Pampered Chef. Ingredients:
1 (8 ounce) package refrigerated crescent dinner rolls |
1/4 cup fresh-grated parmesan cheese |
1 (8 ounce) package cream cheese, softened |
1 garlic clove, finely minced |
1/4 cup basil leaves, thinly sliced and divided or 2 teaspoons dried basil |
1 (14 ounce) can artichoke hearts, drained and coarsely chopped |
2 medium plum tomatoes, seeded and diced |
1/2 cup pitted ripe olives, drained and chopped |
Directions:
1. Unroll crescent dough and separate into triangles; on a baking stone, arrange dough triangles into a circle with their points toward the center; with a lightly floured rolling pin, roll dough into a 12-inch circle, pressing seams together to seal.
2. Bake at 350°F for 12-15 minutes or until light golden-brown; remove from oven and cool completely.
3. Stir together Parmesan and cream cheeses until smooth; add garlic and half the basil; mix well.
4. Spread cream cheese mixture evenly over top of baked crust; top with vegetables and remaining basil; cut into squares.
5. NOTE: Two teaspoons dried basil my be used if you don't have fresh basil.
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