Rustic Antipasto Tart

Name: Rustic Antipasto Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings.
Ingredients: 1 sheet refrigerated pie pastry; 2 tablespoons prepared pesto; 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

Ready-made ingredients keep this gorgeous appetizer tart a hassle-free treat. —Cheryl Lama, Royal Oak, Michigan

Ingredients

1 sheet refrigerated pie pastry
2 tablespoons prepared pesto
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

Directions

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.