Fire Roasted Tomato Pie

  • Prep 15 min
  • Total 55 min
  • Ingredients 8
  • Servings 8
Fire Roasted Tomato Pie

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1 1/2
teaspoons cornstarch
1
cup shredded Cheddar cheese or Italian cheese blend (4 oz)
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1
teaspoon finely chopped garlic
1/4
teaspoon red pepper flakes
1/2
teaspoon salt
1
egg beaten with 1 tablespoon water

Steps

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  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
  • 2
    Remove crust from pouch; unroll on cookie sheet.
  • 3
    Sprinkle cornstarch over crust, leaving 1-inch border. Sprinkle 1/2 cup of the cheese on crust.
  • 4
    In medium bowl, stir drained tomatoes, garlic, pepper flakes and salt. Spread on crust, leaving 1-inch border. Top with remaining 1/2 cup cheese. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture.
  • 5
    Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Serve warm.

Notes









Tips

Expert Tips

  • Top baked pie with torn fresh basil or mint leaves.
  • Red pepper flakes add a small amount of spice to the pie; if you prefer, leave them out for a milder version.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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