Crisp pastry is topped with 2 cheeses, oregano and pepperoni and baked to a golden brown. Sound delicious? Top it off with sun-dried tomatoes, prosciutto and a seasoned arugula mixture for a fabulous appetizer bursting with flavor!
cost per recipe: $5.94
The price is determined by the national average.
tablespoons all-purpose flour
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
cup grated or shredded provolone cheese
cup Parmesan cheese
tablespoon chopped fresh oregano leavesor 1 teaspoon dried oregano leaves, crushed
thin slices pepperoni
teaspoons olive oil
teaspoon lemon juice
tablespoon chopped fresh parsley
teaspoon kosher salt
teaspoon freshly ground black pepper
cup packed baby arugula
ounces (about 12 thin slices) prosciutto
of a 3.5-ounce package ready-to-eat sun-dried tomatoes, diced (about 1/2 cup)
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10x16-inch rectangle. Place the pastry sheet on the baking sheet.
Using a sharp knife, score a 1-inch border around the edge of the pastry sheet. Sprinkle the cheeses and oregano on the pastry to the border. Arrange the pepperoni on the pastry to the border, making 3 rows, with 5 slices in each row.
Bake for 20 minutes or until the pastry is golden brown.
Beat the oil, lemon juice, parsley, salt and black pepper in a medium bowl with a fork or whisk. Add the arugula and toss to coat.
Top the pastry with the prosciutto, tomatoes and arugula mixture. Cut the pastry into 18 pieces.