1 cup shredded part-skim mozzarella cheese, divided
4 ounces sliced turkey pepperoni
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 tablespoon water
Unroll pastry onto a parchment paper-lined baking sheet. Spread pesto to within 2 in. of edges; sprinkle with 1/2 cup cheese. Layer with pepperoni and 1/4 cup cheese. Top with red peppers and artichokes; sprinkle with remaining cheese.
Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with water. Bake at 425° for 25-30 minutes or until crust is golden and cheese is melted. Serve warm.
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