Ingredients:
2 tablespoons sun dried tomato halves, packed with oil
1 (11 ounce) can refrigerated French bread dough
2 tablespoons pesto
1/3 cup crumbled feta cheese
2 tablespoons chopped pitta kalamata olives
1 (11 ounce) can refrigerated French bread dough
2 tablespoons pesto
1/3 cup crumbled feta cheese
2 tablespoons chopped pitta kalamata olives
Preparation:
Preheat oven to 350.
Combine 1/4 cup boiling water and sun dried tomato halves, let stand 5 minutes. Drain and chop tomatoes.
Unroll bread dough. Spread pesto evenly, leaving a 1-inch margin around edges. Sprinkle tomatoes, feta and olives over pesto. Roll up dough tightly, pinching ends together to seal. Place loaf on a baking sheet coated with cooking spray. Bake at 350 for 20 minutes or until loaf is browned on bottom.
