Rustic Antipasto Tart

Ready-made ingredients keep this gorgeous tart a hassle free treat!

Prep: 15 min.   Bake: 25 min.     Serves: 12

• 1 sheet refrigerated pie pastry
• 2 Tbs. prepared pesto
• 1 c. shredded part-skim mozzarella cheese, divided
• 4 oz. sliced turkey pepperoni
• 1 jar ( 7 oz. ) roasted sweet red peppers, drained and thinly sliced
• 1 jar (7 1/2 oz.) marinated quartered artichoke hearts, drained
• 1 Tbs. water

1. Unroll pastry onto a parchment-lined baking sheet. Spread pesto to within 2 in. of edges; Sprinkle with 1/2 c. cheese. Layer with pepperoni and 1/4 c. cheese. Top with red peppers and artichokes; sprinkle with remaining cheese.
2. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with water. Bake at 425 degrees for 25-30 min. or until crust is golden brown.

$ .82 per serving