Prep Time: 15 minutes (Ready in 30 minutes) Heat oven to 425 F. Lightly grease cookie sheet. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 11x10-inch rectangle. Brush lightly with 3 tablespoons of the salad dressing. With fingers or handle of wooden spoon, make indentations in dough every 3 inches. In small bowl, combine tomatoes, ripe and green olives, chopped basil and remaining salad dressing; mix well. Spoon mixture over crust; spread evenly. Bake at 425 F. for 8 to 12 minutes or until edges are golden brown. Cut into rectangles. Arrange on serving platter around bowl of salsa; garnish with basil sprigs. 16 servings Posted to MM-Recipes Digest by "Paula M. Wachter"
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 71 (61%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 1.4mg||0 %|
|Sodium 194mg||7 %|
|Potassium 58.2mg||2 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.6g|
|Protein 1.4g||2 %|
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Calories per serving: 117
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