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Red Pepper and Tapenade Slices (Sandra Lee) Recipe

Red Pepper and Tapenade Slices (Sandra Lee) Recipe

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Red Pepper and Tapenade Slices (Sandra Lee)

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Ingredients:

Serving

1 (8-oz) can crescent rolls (recommended: pillsbury )
1/2 cup marinara sauce (recommended : prego)
1/2 cup jack cheese, shredded (recommended : kraft)
3 tbsp blue cheese, crumbled
1/4 cup olive tapenade (recommended : cantare)
1/3 cup roasted red bell pepper, cut into strips (recommended : delallo)

Directions:

Preheat oven to 425 degrees F.
Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet. Top each slice with a spoonful of marinara sauce, some shredded jack and blue cheese, a spoonful of olive tapenade, and red bell pepper strips.
Bake in oven for 12 to 15 minutes, or until edges are golden.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.38 Kcal (458 kJ)
Calories from fat	73.1 Kcal
		% Daily Value*
Total Fat	8.12g	12%
Cholesterol	18.22mg	6%
Sodium	335.99mg	14%
Potassium	85.97mg	2%
Total Carbs	3.6g	1%
Sugars	1.64g	7%
Dietary Fiber	0.39g	2%
Protein	5.03g	10%
Vitamin C	9.9mg	16%
Iron	17.5mg	97%
Calcium	143.7mg	14%

Amount Per 100 g
Calories	195.22 Kcal (817 kJ)
Calories from fat	130.46 Kcal
		% Daily Value*
Total Fat	14.5g	12%
Cholesterol	32.51mg	6%
Sodium	599.67mg	14%
Potassium	153.45mg	2%
Total Carbs	6.42g	1%
Sugars	2.92g	7%
Dietary Fiber	0.7g	2%
Protein	8.98g	10%
Vitamin C	17.6mg	16%
Iron	31.2mg	97%
Calcium	256.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.8

Points
3

PointsPlus

Good Points

saturated fat free

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