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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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First off, I want to say that the cooking time is 20 min, not 40 min. The site software wasn't cooperating. This is a great appetizer! I wasn't sure of the number of servings.... It depends on if it's an appetizer or can be a great side to a meal. I think it would be good with a simple salad. Ingredients:
1 1/2 teaspoons all-purpose flour |
1 (13 7/8 ounce) can pillsbury refrigerated classic pizza crust |
1 (7 1/2 ounce) jar roasted red peppers, drained, chopped |
1 (6 ounce) jar marinated artichoke hearts, drained, chopped |
3/4 cup drained pitted ripe olives, chopped |
3 ounces thinly sliced genoa salami, cut into 1/2-inch pieces |
3 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces |
4 ounces crumbled feta cheese |
1/2 teaspoon dried italian seasoning, if desired |
Directions:
1. Heat oven to 400°F Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
2. Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
3. Bake at 400°F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.
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