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Italian Appetizer Wedges

italian appetizer wedges Appetizer Italian
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. MORE+ LESS-

Updated January 12, 2010
Bake-Off® Contest 40, 2002
Sherry Johnston
Ft. Lauderdale, Florida
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

Appetizers

1
box Pillsbury™ refrigerated pie crusts, 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

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  • 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
% Daily Value
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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