Deep Dish Antipasto

• 14 oz. can artichoke hearts
• 1 c. sliced mushrooms
• 8 oz. can Pillsbury crescent rolls
• 12 thin slices salami
• 8 oz. shredded Mozzarella cheese
• 2 Tbsp. sliced onions
• 1/4 c. grated Parmesan cheese
• 2 tsp. chopped fresh parsley
• 2 oz. jar sliced pimento
• 6 pitted ripe olives, sliced

1. Marinate artichoke hearts and mushrooms for 30 minutes.
2. Heat oven to 375u0b0.
3. Separate dough into 8 triangles.
4. Place triangles in ungreased pie pan.
5. Press over bottom and up sides to form crust.
6. Bake at 375u0b0 for 8 minutes or until lightly browned.
7. Cut salami into strips; sprinkle over bottom of crust.
8. Sprinkle Mozzarella cheese.
9. Drain artichokes and mushrooms from marinade. Sprinkle over cheese.
10. Top with green onion, Parmesan cheese, parsley, olives and pimentos.
11. Bake an additional 10 to 15 minutes or until crust is golden brown.

hearts, mushrooms, crescent rolls, thin, mozzarella cheese, onions, parmesan cheese, parsley, pimento, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=482949 (may not work)