Roasted Red Bell Pepper and Goat Cheese Bites

Prep Time: 30 min
Total Time: 40 min
Servings: 32

Refrigerated pie crust is the flaky base for a topping of rich goat cheese and colourful roasted red peppers.


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1 container (5 oz) goat cheese (about 3/4 cup/175 mL)
  • 2/3 cup (150 mL) roasted red bell peppers (from 15-oz jar), drained, patted dry with paper towel and cut into 1/2-inch (1.25 cm) pieces
  • 2 1/2 tsp (12 mL) finely chopped fresh oregano leaves
  • 2 tsp (10 mL) extra-virgin olive oil
  • 1/4 to 1/2 tsp (1 to 2 mL) garlic powder
  • Snall fresh oregano leaves


  1. Heat oven to 400ºF. 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.

Expert Tips

  • Be sure to store goat cheese in the refrigerator, tightly wrapped in plastic and away from eggs, butter and other foods that might easily pick up flavours.