Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 8 inch focaccia (Italian |
| \N \N | Flat bread) |
| 6 tablespoons | Light garden vegetable cream |
| \N \N | Cheese, divided |
| 1 \N | Tomato, thinly sliced |
| ½ \N | Green bell pepper, thinly |
| \N \N | Sliced |
| 24 \N | Slices pepperoni |
| 2 \N | Thin slices red onion, |
| \N \N | Separated |
| ¾ cup | Shredded provolone cheese |
Heat oven to 350 degrees. Slice forcaccia in half horizontally.
Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half.
Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges.