Crescent Antipasto Bites

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 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
  • 34
    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
  • 12
    teaspoon dried Italian seasoning, if desired
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DIRECTIONS

  • 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.
  • Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
  • 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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