Artichoke and Pepperoni Pie

By Scrappin Broad

Ingredients

• 1 - Pillsbury® Refrigerated Pie Crust (at least 1 crust) 14.1 oz box
• 1 - 14 oz can Artichoke hearts in water- drained, rinsed and cut in quarters
• 1 - 8 oz bag sliced pepperoni- take slices and cut into quarters
• 8 oz whole milk mozzarella cheese shredded
• 1 tsp salt
• 3 large eggs beaten
• 1 9 inch round pie pan
• 1 piece aluminum foil
• 1 cup dry beans to place on top of foil to blind bake crust
• Large bowl for filling

Preparation

Step 1

Preheat oven to 350 degrees.

Place crust in pie pan, form the crust and with a fork prick some holes on bottom of crust.

Take aluminum foil place on top of pie crust and place dry beans on top to Blind bake and put in oven for 5 minutes.

Remove pie crust from oven and remove foil and dry beans then let stand until ready to put filling in.

In a large bowl combine and mix all: artichokes, pepperoni, mozzarella, salt and eggs.

Bake for 45 minutes or until you see it begin to turn a golden brown.

Take out let cool for 20 minutes enjoy warm or even cold.