Red Pepper and Tapenade Slices

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Picture of Red Pepper and Tapenade Slices Recipe Photo: Red Pepper and Tapenade Slices Recipe
Rated 3 stars out of 5
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  • Read 20 Reviews
Total Time:
22 min
Prep
10 min
Cook
12 min
Yield:
8 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 20 reviews

  • 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!

    people found this review Helpful.
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  • 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.

    people found this review Helpful.
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  • on May 21, 2008

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    I loved this dish. It's so out of the ordinary and a great crowd pleaser

    people found this review Helpful.
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