Red Pepper and Tapenade Slices
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 145
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 11
- Sodium
- 538
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
Ingredients
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)
Directions
- Preheat oven to 425 degrees F.
- 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.
- Bake in oven for 12 to 15 minutes, or until edges are golden.