Crescent Antipasto Bites

• 1 1/2 teaspoons all-purpose flour
• 1 (13 7/8 ounce) can Pillsbury refrigerated classic pizza crust
• 1 (7 1/2 ounce) jar roasted red peppers, drained, chopped
• 1 (6 ounce) jar marinated artichoke hearts, drained, chopped
• 3/4 cup drained pitted ripe olives, chopped
• 3 ounces thinly sliced genoa salami, cut into 1/2-inch pieces
• 3 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces
• 4 ounces crumbled feta cheese
• 1/2 teaspoon dried Italian seasoning, if desired

1. Heat oven to 400u0b0F Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
2. Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
3. Bake at 400u0b0F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.

flour, crust, red peppers, olives, genoa salami, provolone cheese, feta cheese, italian seasoning

Taken from www.food.com/recipe/crescent-antipasto-bites-322056 (may not work)