1 can (10 to 13.8 ounces) refrigerated pizza crust dough
1/2 cup olive tapenade
2/3 cup grated Parmesan cheese
Preheat oven to 450F. Coat baking pan with nonstick cooking spray.
Unroll pizza crust dough and spread olive tapenade over dough, leaving 1/4-inch border. Sprinkle with cheese. Cut dough across in middle to make two rectangles.
Carefully roll up each rectangular piece of dough, starting at long side. Cut in 1-inch slices. Place slices in prepared pan. Coat top with nonstick cooking spray.
Bake 10 to 12 minutes or until golden. Remove from pan and serve immediately.
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet