1
jar (6 oz) marinated artichoke hearts, well drained, coarsely chopped
1/4
cup chopped well-drained fire-roasted red bell peppers (from 7.5-oz jar)
1/8
teaspoon crushed red pepper
1
teaspoon finely chopped fresh thyme leaves
1
egg white, beaten
Fresh thyme sprigs
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Steps
1
In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and seasoning blend; cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat.
2
Meanwhile, heat oven to 375°F. Unroll pie crust on ungreased nonstick cookie sheet. Lightly brush mustard over crust.
3
Sprinkle 2/3 cup of the cheese over center of crust to within 1 1/4 inches of edge of crust. Spread onion evenly over cheese; top with artichokes and red peppers. Sprinkle with red pepper flakes, 1 teaspoon chopped thyme and remaining 1/3 cup cheese. Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg white over crust edge. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes.
4
To serve, cut into 8 wedges. Garnish with thyme sprigs. Serve warm.
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