Antipasto Pizza
Prep
Cook
Total
Yield 24 servings
A crescent roll crust, topped with roasted red peppers, marinated artichokes, sun dried tomatoes, salami, olives, cheese and pesto create this amazingly delicious antipasto pizza that's suitable for any occasion.
Ingredients
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- 1 (8oz) container garden vegetable cream cheese, softened
- 1 tablespoon pesto
- 1/2 cup diced salami, diced
- 1/4 cup banana peppers, sliced
- 1/4 cup sliced black olives
- 1/4 cup Cento sun-dried tomatoes, chopped
- 1/4 cup Cento roasted red peppers, roughly chopped
- 1/4 cup Cento artichoke hearts
- 1/2 cup Cabot Alpine Cheddar Cheese, shredded
Instructions
- Preheat oven to 375°F.
- In an ungreased 15x10-inch pan, place crescent roll dough onto the bottom of the pan, pressing the perforations to seal. Bake for 10 minutes. Allow to cool.
- In a small bowl, combine cream cheese and pesto. Spread over the cooled crust.
- Top with vegetables and cheese.
- Cut into squares and cover and refrigerate for 1 to 2 hours or serve immediately.
Courses Appetizer
Nutrition Facts
Serving Size 24 servings
Amount Per Serving | ||
|---|---|---|
Calories 135 | ||
% Daily Value | ||
Total Fat 7 g | 11% | |
Saturated Fat 4 g | 20% | |
Cholesterol 14 mg | 5% | |
Sodium 324 mg | 14% | |
Total Carbohydrates 7 g | 2% | |
Sugars 3 g | ||
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/antipasto-pizza-brunchweek/