An eye-catching treat:
1 sheet refrigerated pie pastry
1 sheet parchment paper
2 T. prepared pesto (Costco's is the BEST!!)
1 cup shredded part-skim mozzarella, divided
4 oz. sliced turkey pepperoni, chopped
1 jar (7 oz.) roasted sweet red peppers, drained, and thinly sliced (or roast your own)
1 jar (7 1/2 oz.) marinated artichoke heart quarters, drained
1/4 red onion, finely chopped*
1 T. water
Unroll pastry onto a parchment-lined baking sheet. Spread with pesto to within 2" of edges. Sprinkle with 1/2 of the cheese. Layer with pepperoni, onion and 1/4 cup cheese. Top with peppers and artichokes. Sprinkle with remaining cheese. Fold up edges of pastry over filling - leaving the center open. Brush pastry edges with water. Bake at 425 for 25-30 or til crust is golden brown. Watch carefully at that high heat.*
Gonna be a gorgeous day. Enjoy it, and go buy some herbs that you will use in your gastronomical creations!!
Love,
MM
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