Red Pepper and Tapenade Slices

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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!

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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.

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

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too much, too much. Acidic and salty. Needed something to cut all the tomato and pepper and olive, oh my.

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I liked these slices very much. The blue cheese and the olives made an interesting combilation and flavor. Good Job Sandra. Love your recipes. Many of my saved recipes are yours. They are easy and decilous. Thank You

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I love this recipe. The slices are easy to make, and as long as you aren't heavy handed on the toppings, the dough bakes up crisp, light, and delicious every time. I recommend doubling the recipe if you're serving more than two people. I made this for myself and my partner and we ate all of it and wished we had more!

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Very soggy crust. Very peculiar flavors. Not enjoyable.

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I guess the secret is to bake dough first

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i love the combo of olive tapenade and roasted peppers.....easy and delicious

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I found the crust to be the problem. Perhaps a pizza dough crust would be better as the crust was too sweet and far too limp.