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Red Pepper and Tapenade Slices
Recipe courtesy Sandra Lee
Show:  Semi-Homemade Cooking with Sandra Lee
Episode:  Anniversary Lounge
Red Pepper and Tapenade Slices
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)

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.

Other Recipes from this Episode
White Pizza
Hot Honeyed Spare Ribs
Oatmeal-Rum Cookies
Key Lime Martini

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 8 servings

User Rating 2 Stars
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