Photo: Red Pepper and Tapenade Slices Recipe
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
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.
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By gkre0611
on April 04, 2011
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I loved this easy dish! I make it a lot as a lunchtime meal, but it would be a great snack as well. I baked the crescent rolls 5 mins prior to adding everything just so they wouldn't get soggy as some the other reviewers had a problem with this. I also used pesto sauce instead of the olive tapenade, just to make it a little less salty and its what I had on hand. Perfect!
By jaceyright_9601945
new york, NY
on July 06, 2008
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I really enjoyed this recipe. I have to say I made quite a bit of substitutions. I didn't have cresent rolls, so I used an old baguette sliced thinly. I did not have jack or blue chesse so I used smoked mozzarella and brie. I did not have any of the problems mentioned about soggy crust. It was quite crunchy and delicious.
By charris_peterso...
Centerville, UT
on May 21, 2008
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I loved this dish. It's so out of the ordinary and a great crowd pleaser
Read all 20 reviews