Mediterranean Bread with Kalamata Olives and Feta
Mediterranean Bread is ready in 30 minutes and is made with only 5 ingredients using refrigerated dough, Kalamata olives, Pesto, Feta and Sun-Dried Tomatoes.
Servings 10 slices
- 3 tablespoon sun-dried tomatoes (in oil, chopped)
- 11 oz. refrigerated French bread dough (1 can)
- 4 tablespoon pesto
- ⅓ cup crumbled feta cheese
- 2 tablespoon Kalamata olives (pitted and chopped)
Preheat oven to 350.
Chop sundried tomatoes. Chop Kalamata olives. Set aside.
Line a cookie sheet with parchment paper.
Unroll bread dough. Spread pesto evenly on rolled out dough, 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 parchment paper.
Bake at 350 for 20 minutes or until loaf is browned on bottom.
Calories: 141kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 386mg | Potassium: 51mg | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 0.6mg | Calcium: 36mg | Iron: 0.8mg