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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ready-made ingredients keep this gorgeous tart a hassle-free treat. âCheryl Lama, Royal Oak, Michigan Ingredients:
1 sheet refrigerated pie pastry |
2 tablespoons prepared pesto |
1 cup shredded part-skim mozzarella cheese, divided |
4 ounces sliced turkey pepperoni |
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained |
1 tablespoon water |
Directions:
1. Unroll pastry onto a parchment paper-lined baking sheet. Spread pesto to within 2 in. of edges; sprinkle with 1/2 cup cheese. Layer with pepperoni and 1/4 cup cheese. Top with red peppers and artichokes; sprinkle with remaining cheese.
2. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with water. Bake at 425° for 25-30 minutes or until crust is golden and cheese is melted. Serve warm. Yield: 12 servings.
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