Olive Tapenade Roll

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Olive Tapenade Roll ready to eat!

This is one of those easy recipes that can be adapted to what you have on hand. I was needing something to serve with leftover stuffed pepper crockpot soup and came up with this based on what I had available. You can use pizza or spaghetti sauce, pepperoni, and cheese for the filling if that’s what you have around or pesto, sliced tomatoes, and cheese would be another delicious combo. Experiment with this basic concept and see what you can come up with!

Ingredients
1 – 11 oz. can of Pillsbury Thin Crust pizza dough
Part of a jar of olive tapenade (I used Trader Joe’s)
2 small tomatoes, thinly sliced
1 C. shredded mozzarella cheese (I used fresh)
1 t. dried basil

Unroll the pizza dough onto a greased jelly roll pan or cookie sheet and spread with a thin layer of the olive tapenade.

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Pizza dough spread with olive tapenade

Place two rows of thinly sliced tomato down the center of the dough lengthwise. Sprinkle the shredded cheese and basil over the top of everything.

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Dough w/olive tapenade, sliced tomatoes, grated fresh mozzarella

Roll up along the long edge and seal the seam and ends by pressing the dough together.

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Unbaked Roll

Bake at 400 degrees for 18-20 minutes. Remove from oven and let cool for five minutes before slicing. Serves 4.


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