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.

  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    160
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    2%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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