Italian Appetizer Wedges

1.INGREDIENTS

-1 Pillsbury(R) refrigerated pie crust, softened as directed on box
-1/2 cup Progresso(R) Italian-style bread crumbs
-1/3 cup chopped fresh basil
-1/4 cup grated Romano cheese
-1/4 teaspoon salt
-1/4 teaspoon freshly ground pepper
-1 cup part-skim ricotta cheese
-3 tablespoons extra-virgin or regular olive oil
-3 plum (Roma) tomatoes, seeded, diced
-1 plum (Roma) tomato, sliced (optional)
-8 fresh basil leaves (optional)

NUTRITION INFORMATION

-Calories: 171 kcal
-Carbohydrates: 14 g
-Dietary Fiber: 0 g
-Fat: 10 g
-Protein: 4 g
-Sugars: 1 g

2.COOKING DIRECTIONS

-Heat oven to 400 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.

-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.

-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.
 
Yield: 12 servings

NOTES

Add a fresh finish to these appetizers by garnishing each serving with a thin slice of fresh plum tomato and shredded fresh basil.

Submitted by Sherry D. Johnston, Ft. Lauderdale, FL

Bake-Off(R) Contest 40, 2002

Related posts:

1. Tex-Mex Appetizer Tart
2. Summer Pizza
3. Grilled Pizza Margherita
4. Roasted Tomato Soup
5. Southwestern BBQ Chicken Wraps

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Posted by Sandy Bloom on Jul 8 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry