Italian Cheese Wedges

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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