Chicken, Mediterranean Vegetable Galette

By Golfwidow7

Ingredients

• 1 bag (11.8 oz) frozen Mediterranean blend
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 to 1 1/2 teaspoons grated lemon peel
• 1 refrigerated pie crust, softened as directed on box
• 2 cups cooked roasted chicken breast strips (9 oz)
• 1 egg, beaten

Details

Servings 8
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°F. Spray large cookie sheet with No-Stick Cooking Spray. Microwave frozen vegetables as directed on bag.

2 Meanwhile, in small bowl, mix ricotta cheese, 3 tablespoons of the Parmesan cheese, 1/2 to 1 teaspoon of the lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper.

3 Unroll pie crust on cookie sheet. Spread cheese mixture over crust to within 1 1/4 inches of edge.

4 In large bowl, mix chicken strips and remaining 1/2 teaspoon lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add cooked vegetables; mix well. Spoon over cheese.

5 Fold edge of crust over filling, pleating crust as necessary. Brush crust edge with egg. Sprinkle crust edge and filling with remaining 1 tablespoon Parmesan cheese.

6 Bake 25 to 35 minutes or until crust is golden brown. Let stand 5 minutes.