Lunch: Caramelized-Onion Squares with Olives

Refrigerated crescents dinner make a quick crust for sweet caramelized onions, salty olives and colorful roasted red peppers in an easy appetizer for 24.

Ingredients

1 1/2 cups shredded Gruyère cheese (6 oz)
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
1 large onion, cut in half, thinly sliced
2 tablespoons fresh thyme leaves
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 tablespoons coarsely chopped pitted kalamata olives
2 tablespoons coarsely chopped roasted red bell peppers

Instructions

In 12-inch skillet, heat oil and butter over medium heat until butter is melted. Add onion and thyme; cook about 10 minutes, stirring frequently, until onion is golden brown. Remove from heat.
Heat oven to 375 °F. Roll dough into 12x10-inch rectangle. Cut dough in half lengthwise. On ungreased cookie sheet, place dough pieces about 2 inches apart.
Bake about 10 minutes or until light golden brown. Cool slightly, about 2 minutes.
Top each baked crust with cheese, caramelized onions, olives and roasted peppers. Bake 4 to 6 minutes longer or until cheese is melted. Using pizza cutter or serrated knife, cut each into 12 squares. Serve warm.

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