Deep Dish Antipasto - cooking recipe

Ingredients

14 oz. can artichoke hearts
1 c. sliced mushrooms
8 oz. can Pillsbury crescent rolls
12 thin slices salami
8 oz. shredded Mozzarella cheese
2 Tbsp. sliced onions
1/4 c. grated Parmesan cheese
2 tsp. chopped fresh parsley
2 oz. jar sliced pimento
6 pitted ripe olives, sliced

Preparation

Marinate artichoke hearts and mushrooms for 30 minutes.
Heat oven to 375\u00b0.
Separate dough into 8 triangles.
Place triangles in ungreased pie pan.
Press over bottom and up sides to form crust.
Bake at 375\u00b0 for 8 minutes or until lightly browned.
Cut salami into strips; sprinkle over bottom of crust.
Sprinkle Mozzarella cheese.
Drain artichokes and mushrooms from marinade. Sprinkle over cheese.
Top with green onion, Parmesan cheese, parsley, olives and pimentos.
Bake an additional 10 to 15 minutes or until crust is golden brown.