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Yield: 6 Servings
Ingredients:
* 1 8 inch focaccia (Italian Flat bread)
* 6 tb Light garden vegetable cream Cheese divided
* 1 Tomato thinly sliced
* 1/2 Green bell pepper thinly Sliced
* 24 Slices pepperoni
* 2 Thin slices red onion Separated
* 3/4 c Shredded provolone cheese
Instructions:
Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato bell pepper pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges.
Ingredients:
* 1 8 inch focaccia (Italian Flat bread)
* 6 tb Light garden vegetable cream Cheese divided
* 1 Tomato thinly sliced
* 1/2 Green bell pepper thinly Sliced
* 24 Slices pepperoni
* 2 Thin slices red onion Separated
* 3/4 c Shredded provolone cheese
Instructions:
Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato bell pepper pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges.
