Pesto, sundried tomato spread or olive tapenade (all of which can be purchased at the supermarket) will work beautifully with these easy-as-can-be roll-ups. This recipe utilizes refrigerated pizza crust, so it comes together in a snap.
Ingredients
1 (13.8-ounce) can refrigerated pizza crust dough
⅓ cup pesto, sundried tomato spread or olive tapenade (or another filling of your choice)
½ cup grated Parmesan cheese
1 tablespoon unsalted butter, melted
Instructions
Preheat the oven to 450 degrees. Lightly grease a 9-inch round cake pan and set aside.
Unroll the pizza dough onto a large piece of waxed paper. Evenly spread the filling of your choice over the dough, leaving a quarter-inch border all around. Sprinkle with the Parmesan.
Starting on the long side, roll up the dough into a cylinder. With a serrated knife, cut into 10 slices that are just over an inch thick. Place in the prepared cake pan and brush the tops with the melted butter. Bake for 15–18 minutes or until golden brown. Serve warm or at room temperature.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/getting-ahead-of-the-holidays/