Save To Recipe Box
Type the code shown
2 ounces Wisconsin asiago cheese, shredded2 ounces Wisconsin provolone cheese, shredded1 can (10 ounces) refrigerated pizza crust1/2 cup sun dried tomato tapenade
Lightly spray a 13x9-inch baking pan with nonstick cooking spray. Unroll pizza crust according to package directions, and gently press to fit pan. Use the back of a spoon to spread a thin layer of tapenade evenly over the dough; sprinkle with cheeses. Bake for 15 to 18 minutes at 425°F (400°F if using glass baking dish) or until cheeses are melted and crust is golden brown. Cool slightly. Cut into wedges.
Star-Topped Cranberry Muffins
Christmas Fruit Kringle
Buttermilk Cornmeal Muffins with Pepper Jack Cheese
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese