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Italian Appetizer Wedges

Italian Appetizer Wedges
  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 11
  • Servings 12
Add a fresh finish to these appetizers by garnishing each serving with a thin slice of fresh plum tomato and shredded fresh basil.
Updated January 12, 2010
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Sherry Johnston
Ft. Lauderdale, Florida

Ingredients

Appetizers

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup Progresso™ Italian-style bread crumbs
  • 1/3 cup chopped fresh basil
  • 1/4 cup grated Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup part-skim ricotta cheese
  • 3 tablespoons extra-virgin or regular olive oil
  • 3 plum (Roma) tomatoes, seeded, diced

Garnish

  • 1 Italian plum tomato, sliced, if desired
  • 8 fresh basil leaves, if desired

Steps

  • 1
    Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
  • 2
    In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
  • 3
    Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
270mg
11%
Potassium
65mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
2%
2%
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; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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