The Pampered Chef Recipe and how-to - Antipasti Pull-Apart Pizza. For a quick meal or appetizer, check out this easy go-to Italian flavored recipe.Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to www.pamperedchef.com. Recipe 2 tsp (10 mL) olive oil, divided 2 pkg (11 oz) refrigerated French bread dough (see Cook's Tip) 1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1 cups/300 mL) 1 8-oz (250-g) block mozzarella cheese 1 medium red bell pepper 1/2 cup (125 mL) pitted ripe olives 2 garlic cloves, pressed 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) coarsely ground black pepper 2 oz (60 g) Parmesan cheese, divided Chopped fresh parsley (optional) 1. Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. (1-cm) border around edge and spacing 1/2 in. (1 cm) apart; brush with remaining oil. Bake 14--16 minutes or until crust is golden brown. 2. Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with ...
Clearblue Fertility Monitor Sticks Fast Msi Net Book Right Now Fender Acoustasonic Buy
