Makes 8 to 10 servings. Recipe is from “Southern Living Home Cooking Basics” (Oxmoor House, September 2012).
1 (13.8-oz.) can refrigerated classic pizza crust dough
1/4 cup refrigerated olive tapenade
1/2 cup grated Asiago cheese
1 tsp. chopped fresh rosemary
1 tbl. melted butter
1. Preheat oven to 450 degrees. 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 one long side. Cut into 10 (11/4-inch-thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter.
2. Bake at 450 degrees for 15 to 20 minutes or until golden. Serve immediately.
Testing note: I found the refrigerated olive tapenade on the olive bar at Whole Foods Market.