Roasted Red Bell Pepper and Goat Cheese Bites

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

container (5 oz) goat cheese

2/3

cup roasted red bell peppers (from 15-oz jar), drained, patted dry with paper towel and cut into 1/2-inch pieces

2 1/2

teaspoons finely chopped fresh oregano leaves

2

teaspoons extra-virgin olive oil

1/4

to 1/2 teaspoon garlic powder

Small fresh oregano leaves

• 1 Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper. On floured work surface, unroll pie crust. Using 1 3/4-inch round cookie or canapé cutter, cut out 32 rounds; place about 1/2 inch apart on cookie sheets.
• 2 Spread about 1 teaspoon goat cheese on each dough round. Bake 10 to 12 minutes or until edges are light golden brown.
• 3 Meanwhile, in medium bowl, stir together chopped roasted peppers, finely chopped oregano, oil and garlic powder until well blended.
• 4 Immediately top each baked cheese-topped round with 1 teaspoon red pepper mixture; place on serving platter. Garnish each with oregano leaf. Serve warm or at room temperature.