Italian Appetizer Wedges

Add a fresh finish to these appetizers by garnishing each serving with a thin slice of fresh plum tomato and shredded fresh basil.

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Servings 12

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( 76 ) Ratings

76 Ratings

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50832591-b3d1-4512-a8f4-f4222d09c258

Bake-Off® Contest 40, 2002

Sherry D. Johnston

Ft. Lauderdale, Florida

ingredients 11
Prep Time 20 min
Total Time 1 hr 10 min

Ingredients

Appetizers

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

Garnish

1: Italian plum tomato, sliced, if desired

8: fresh basil leaves, if desired

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Directions

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.
2 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.
3 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.