Finely chop pepper and olives. Lightly sprinkle cornmeal on cutting board. Unroll dough into 8 rectangles, press to seal perforations. Spread 2 TBS. bean dip onto rectangles.
Top with 2 TBS. cheese and vegetable mixture. Starting with shortest side, roll up, pinch edges to seal. Cut each into 4 1" slices. Place cut sides down on a baking stone.
Bake 24-26 minutes, or until golden brown. Serve warm with sour cream and salsa.
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