Italian Cheese Wedges

  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 16

Ingredients

1
box Pillsbury™ refrigerated pie crust, softened as directed on package
1/4
lb. hard salami, finely chopped (about 1 cup)
2
eggs
1
(8-oz.) container light roasted garlic cream cheese spread
4
oz. (1 cup) shredded Asiago cheese
2
oz. (1/2 cup) shredded fresh Parmesan cheese
2
oz. (1/2 cup) crumbled feta cheese with sun-dried tomatoes and basil
2
medium Italian plum tomatoes, very thinly sliced
1
tablespoon chopped fresh oregano
Coarse ground black pepper, if desired

Steps

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  • 1
    Heat oven to 400°F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie. Bake at 400°F. for 7 minutes. Remove partially baked crust from oven; sprinkle salami evenly over bottom of crust.
  • 2
    Beat eggs and cream cheese in medium bowl. Add remaining cheeses; mix well. Pour over salami. Arrange tomato slices around edge, overlapping slightly.
  • 3
    Bake at 400°F. for 28 to 38 minutes or until center is golden brown. Do not underbake. Let stand 5 minutes. Sprinkle with oregano and pepper. Cut into wedges.

Notes









Tips

Expert Tips

  • Fitting a pastry crust into a dish and baking it without a filling is called blind-baking. Crust for pies and tarts with fillings that don’t require baking are blind-baked. Crusts are also blind-baked to set them so they don’t shrink when baked with their filling. In this recipe, blind-baking ensures the wedges have a nice crisp crust, despite their soft filling.
  • Pepperoni can be used in place of the hard salami.
  • Serve this rich appetizer tart with cold beer or white wine.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
30%
Cholesterol
55mg
18%
Sodium
440mg
18%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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