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Smoked Salmon Artichoke Pizza
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Serves 6
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Ingredients:
1 package crescent roll dough, (8 oz.)rolled out to 8" x 10"
1/2 cup artichoke dip
1 cup smoked salmon, (or lox), flaked apart
4 oz chunk of Parmesan cheese, peeled into strips
2 cups arugula, chopped
2 tablespoons lemon juice
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
Directions:
Par-bake crescent roll crust on cookie sheet at 350' for 15 minutes until golden.
Spread artichoke dip over warm crust, sprinkle with smoked salmon and put back in oven for 10 minutes.
In mixing bowl, toss together arugula, lemon, olive oil, salt and pepper. Remove pizza from oven. Sprinkle arugula mixture and Parmesan strips over warm pizza. Cut and serve.
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1 package crescent roll dough, (8 oz.)rolled out to 8" x 10"
1/2 cup artichoke dip
1 cup smoked salmon, (or lox), flaked apart
4 oz chunk of Parmesan cheese, peeled into strips
2 cups arugula, chopped
2 tablespoons lemon juice
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
Directions:
Par-bake crescent roll crust on cookie sheet at 350' for 15 minutes until golden.
Spread artichoke dip over warm crust, sprinkle with smoked salmon and put back in oven for 10 minutes.
In mixing bowl, toss together arugula, lemon, olive oil, salt and pepper. Remove pizza from oven. Sprinkle arugula mixture and Parmesan strips over warm pizza. Cut and serve.
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