A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Italian Appetizer Wedges
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- #75724
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 refrigerated pie crust (from 15 ounce box), softened as directed on box
1/2 cup 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 black pepper
1 cup part-skim ricotta cheese
3 tablespoons extra-virgin or regular olive oil
3 plum (Roma) tomatoes, seeded, diced
Garnish
1 Italian plum tomato, sliced, if desired
8 fresh basil leaves, if desired
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.
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nutrition data
Nutritional data has not been calculated yet.
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