Red Pepper and Tapenade Slices

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


  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.
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