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Italian Cheese Wedges

Looking for a cheesy tart made using Pillsbury® refrigerated pie crust? Then check out these savory appetizer made with salami, cheese and tomatoes. Perfect if you love Italian cuisine.

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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 16
 

Ingredients

1
box Pillsbury® refrigerated pie crust, softened as directed on package
1/4
lb. hard salami, finely chopped (about 1 cup)
2
eggs
1
(8-oz.) container light roasted garlic cream cheese spread
4
oz. (1 cup) shredded Asiago cheese
2
oz. (1/2 cup) shredded fresh Parmesan cheese
2
oz. (1/2 cup) crumbled feta cheese with sun-dried tomatoes and basil
2
medium Italian plum tomatoes, very thinly sliced
1
tablespoon chopped fresh oregano
Coarse ground black pepper, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie. Bake at 400°F. for 7 minutes. Remove partially baked crust from oven; sprinkle salami evenly over bottom of crust.
  • 2 Beat eggs and cream cheese in medium bowl. Add remaining cheeses; mix well. Pour over salami. Arrange tomato slices around edge, overlapping slightly.
  • 3 Bake at 400°F. for 28 to 38 minutes or until center is golden brown. Do not underbake. Let stand 5 minutes. Sprinkle with oregano and pepper. Cut into wedges.
  • 1 Heat oven to 400°F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie. Bake at 400°F. for 7 minutes. Remove partially baked crust from oven; sprinkle salami evenly over bottom of crust.
  • 2 Beat eggs and cream cheese in medium bowl. Add remaining cheeses; mix well. Pour over salami. Arrange tomato slices around edge, overlapping slightly.
  • 3 Bake at 400°F. for 28 to 38 minutes or until center is golden brown. Do not underbake. Let stand 5 minutes. Sprinkle with oregano and pepper. Cut into wedges.

EXPERT TIPS

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Expert Tips

Fitting a pastry crust into a dish and baking it without a filling is called blind-baking. Crust for pies and tarts with fillings that don’t require baking are blind-baked. Crusts are also blind-baked to set them so they don’t shrink when baked with their filling. In this recipe, blind-baking ensures the wedges have a nice crisp crust, despite their soft filling.

Pepperoni can be used in place of the hard salami.

Serve this rich appetizer tart with cold beer or white wine.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
6g,
6%
),
Cholesterol
55mg
55%;
Sodium
440mg
440%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
15%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.