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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Patio Party

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Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 8 servings

Level:: Easy

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

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.

My Private Notes

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