Recipe courtesy of Sandra Lee

Red Pepper and Tapenade Slices

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 8 servings



  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Bake in oven for 12 to 15 minutes, or until edges are golden.