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.

–

Save & Share

Servings 16

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

deecc428-df5a-444c-9839-c6d34f9fd541

ingredients 10
Prep Time 25 min
Total Time 1 hr 5 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.