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    Deep Dish Antipasto Pizza


    Source of Recipe


    billk54

    List of Ingredients




    1 (14-oz.) can artichoke hearts, drained, cut in half:'
    1 cup sliced fresh mushrooms
    1/2 cup purchased Italian salad dressing
    1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
    12 thin slices salami
    8 oz. (2 cups) shredded mozzarella cheese
    2 tablespoons sliced green onions
    1/4 cup grated Parmesan cheese
    2 teaspoons chopped fresh parsley
    1 (2-oz.) jar sliced pimiento, chopped, well drained
    6 pitted ripe olives, sliced

    Recipe



    Place artichoke hearts and mushrooms in small shallow pan. Pour dressing over artichokes and mushrooms; marinate 30 minutes. Drain.



    Recipe


    Heat oven to 375°. Separate dough into 8 triangles. Place triangles in ungreased 9-inch pie pan; press over bottom and up sides to form crust.

    Bake at 375°F. for 8 minutes or until crust is lightly browned. (Crust will be puffy when removed from oven.)
    Chop 6 slices of the salami; sprinkle over bottom of crust. Sprinkle with mozzarella cheese. Arrange artichokes and mushrooms over cheese; top with green onions, Parmesan cheese and parsley. Bake an additional 10 to 15 minutes or until crust is deep golden brown. Remove from oven. Form remaining 6 salami slices into cones. Arrange on top of pizza; garnish with pimiento strips and olives. Serve immediately.

    6 servings.

    TIP:
    Eight to 10 pepperoncinis, stems removed, can be substituted for artichoke hearts and dressing. Do not marinate.

 

 

 


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