Roasted Red Bell Pepper and Goat Cheese Bites

Refrigerated pie crust is the flaky base for a topping of rich goat cheese and colorful roasted red peppers.

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Servings 32

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( 7 ) Ratings

7 Ratings

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ingredients 7
Prep Time 30 min
Total Time 40 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: container (5 oz) goat cheese

2/3: cup roasted red bell peppers (from 15-oz jar), drained, patted dry with paper towel and cut into 1/2-inch pieces

2 1/2: teaspoons finely chopped fresh oregano leaves

2: teaspoons extra-virgin olive oil

1/4: to 1/2 teaspoon garlic powder

: Small fresh oregano leaves

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Directions

1 Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper. On floured work surface, unroll pie crust. Using 1 3/4-inch round cookie or canapé cutter, cut out 32 rounds; place about 1/2 inch apart on cookie sheets.
2 Spread about 1 teaspoon goat cheese on each dough round. Bake 10 to 12 minutes or until edges are light golden brown.
3 Meanwhile, in medium bowl, stir together chopped roasted peppers, finely chopped oregano, oil and garlic powder until well blended.
4 Immediately top each baked cheese-topped round with 1 teaspoon red pepper mixture; place on serving platter. Garnish each with oregano leaf. Serve warm or at room temperature.

EXPERT TIPS

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Expert Tips

Be sure to store goat cheese in the refrigerator, tightly wrapped in plastic and away from eggs, butter and other foods that might easily pick up flavors.

Look for cooking parchment paper with the other paper products at the supermarket. It's great for making cookies and other items—clean up is extra easy!