1/2 Pack Martin’s Dinner Potato Rolls (6 rolls)
1/3 Cup Grape Tomatoes, halved
1/4 Cup Kalamata Olives, halved
1/4 Cup Marinated Artichokes Hearts, chopped
1/4 Cup Roasted Red Peppers, chopped
4-5 Cloves Roasted Garlic, minced
1 Teaspoon Lime Juice
2 Teaspoons Fresh Parsley
1 Tablespoons Olive Oil
1-2 Ounces Feta Cheese
In a small bowl, combined tomatoes, olives, artichokes, roasted red peppers, garlic, lime juice, and parsley. Toss until well combined and set aside.
Preheat oven to 425˚. Cut one sheet of rolls in half horizontally. Transfer both halves, cut-side-up to a prepared baking sheet.
Rub bread with olive oil and spread topping mixture evenly across both sheets of rolls. Top with desired amount of feta cheese.
Bake for 10-12 minutes until bread is toasted and toppings are warmed through. Remove, cut into squares or triangles, sprinkle with parsley and serve.
Recipe adapted from: https://naturallyella.com