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Gorgonzola and Onion Pie

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Gorgonzola and Onion Pie
  • Prep 50 min
  • Total 1 hr 20 min
  • Ingredients 11
  • Servings 12
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Pillsbury™ refrigerated pie crusts provide a simple addition to these onion pies made with three types of cheese – a crunchy dinner.
Updated Jan 18, 2011
Bake-Off® Contest 35, 1992
Bake-Off® Contest 35, 1992
Roberta Levine
Pittsburgh, Pennsylvania

Ingredients

Steps

  • 1
    Heat oven to 450°F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Sprinkle Parmesan cheese evenly over crust; set aside. Reduce oven temperature to 425°F.
  • 2
    In 10-inch skillet, heat 2 tablespoons of the oil over medium-low heat. Add onions; cook about 15 minutes, stirring frequently, until onions are soft and golden.
  • 3
    In 2-quart saucepan, heat remaining tablespoon oil over medium heat. Add garlic; cook and stir until garlic is softened. Stir in tomatoes, oregano, salt and pepper. Cook 10 minutes, stirring occasionally, until slightly thickened.
  • 4
    Spoon tomato mixture into partially baked shell. Spoon onion mixture over tomatoes; sprinkle with mozzarella and Gorgonzola cheeses.
  • 5
    Bake at 425°F 10 to 20 minutes or until crust is golden brown. After 10 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Sweet onions are special onion varieties that are sweeter as well as juicier than traditional Bermuda or Spanish onions. Look for Maui. Vidalia® and Walla Walla onions in you produce department.

Nutrition Information

190 Calories, 12g Total Fat, 6g Protein, 14g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
390mg
16%
Potassium
170mg
5%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
3g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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