Italian Appetizer Wedges Recipe

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.

nutrition data

Nutritional data has not been calculated yet.