ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Asiago-Olive Rolls

Photo: Jim Franco; Styling: Lydia DeGaris Pursell
Total time 25 mins
Yield Makes 8 to 10 servings
Asiago [ah-SYAH-goh] has a sweeter flavor than Parmesan and Romano.

Ingredients

  • 1 (13.8-oz.) can refrigerated classic pizza crust dough
  • 1/4 cup refrigerated olive tapenade
  • 1/2 cup grated Asiago cheese
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon butter, melted

How to Make It

  1. Preheat oven to 450°. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting at 1 long side. Cut into 10 (1 1/4-inch-thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.