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italian appetizer wedges

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Jul 30, 2014

Ingredients

  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 1/2 cup (125 mL) Italian-style bread crumbs
  • 1/3 cup (75 mL) chopped fresh basil
  • 1/4 cup (50 mL) grated Romano cheese
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 1 cup (250 mL) part-skim ricotta cheese
  • 3 tbsp (45 mL) extra-virgin or regular olive oil
  • 3 plum (Roma) tomatoes, sliced, if desired
  • Garnish
  • 1 Italian plum tomato, sliced, if desired
  • 8 fresh basil leaves, if desired

Steps

  • 1
    Heat oven to 400ºF. Remove pie crust from pouch; place flat on ungreased baking sheet. With rolling pin, roll into 12-inch round.
  • 2
    In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
  • 3
    Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Nutrition Information

No nutrition information available for this recipe
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