Italian Appetizer Wedges

By margiekyle

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/2 cup Progresso® 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 Italian plum tomato, sliced, if desired
• 8 fresh basil leaves, if desired

Details

Servings 12
Preparation time 20mins
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 400°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.