Crescent Antipasto Bites

Submitted by VickyJ

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 16 appetizer sqares
• Serves: 6

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.