Artichoke Focaccini

Name: Artichoke Focaccini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Ingredients: 1 (16.3-ounce) can refrigerated biscuit dough (recommended: Pillsbury Grands); 3 tablespoon extra-virgin olive oil; 1 teaspoon crushed garlic; 1 teaspoon Italian seasoning (recommended: McCormick); 2 (6-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta); 1 1/2 cups grape tomatoes, sliced in 1/2; 1 cup crumbled blue cheese

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 8 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 8 servings

Ingredients

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1 (16.3-ounce) can refrigerated biscuit dough (recommended: Pillsbury Grands)

3 tablespoon extra-virgin olive oil

1 teaspoon crushed garlic

1 teaspoon Italian seasoning (recommended: McCormick)

2 (6-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)

1 1/2 cups grape tomatoes, sliced in 1/2

1 cup crumbled blue cheese

Directions

Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside.
Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make "dimples" in each round with fingertips.
In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush, brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese
Bake in oven for 13 to 15 minutes, or until golden brown.
Serve warm.