Red Pepper and Tapenade Slices (Sandra Lee) |
|
 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
|
Ingredients:
1 (8-ounce) can crescent rolls (recommended: pillsbury) |
1/2 cup marinara sauce (recommended: prego) |
1/2 cup jack cheese, shredded (recommended: kraft) |
3 tablespoons blue cheese, crumbled |
1/4 cup olive tapenade (recommended: cantare) |
1/3 cup roasted red bell pepper, cut into strips (recommended: delallo) |
Directions:
1. Preheat oven to 425 degrees F.
2. 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.
3. Bake in oven for 12 to 15 minutes, or until edges are golden.
|
|