Fire Roasted Tomato Pie

  • Prep 15 min
  • Total 55 min
  • Ingredients 8
  • Servings 8


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


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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.



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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