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Sun-Dried Tomato and Olive Focaccia

Sun-Dried Tomato and Olive Focaccia
  • Prep 15 min
  • Total 30 min
  • Ingredients 8
  • Servings 16

Unexpected drop-in guests? The surprise will be on them when you pull an appetizer like this one out of the oven! ...MORE+ LESS-

Bake-Off® Contest 38, 1998
Oaklyn, New Jersey

Ingredients

1
(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
1/4
cup purchased Caesar salad dressing
3
tablespoons finely chopped oil-packed sun-dried tomatoes, drained
3
tablespoons sliced ripe olives
3
tablespoons sliced pimiento-stuffed green olives
2
teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves
3/4
cup Old El Paso™ Thick 'n Chunky Salsa, if desired
Fresh basil sprigs, if desired

Steps

Hide Images
  • 1
    Heat oven to 425°F. Lightly grease cookie sheet. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 11x10-inch rectangle. Brush lightly with 3 tablespoons of the salad dressing. With fingers or handle of wooden spoon, make indentations in dough every 3 inches.
  • 2
    In small bowl, combine tomatoes, ripe and green olives, chopped basil and remaining salad dressing; mix well. Spoon mixture over crust; spread evenly.
  • 3
    Bake at 425°F. for 8 to 12 minutes or until edges are golden brown. Cut into rectangles. Arrange on serving platter around bowl of salsa; garnish with basil sprigs.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
280mg
12%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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