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Mediterranean Chicken Vegetable Galette

(6)
  3 reviews
  • 15 min prep time
  • 55 min total time
  • 7 ingredients
  • 8 servings
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Fill up flaky pastry with veggies, two cheeses and chicken for a new take on 'dinner's in the oven in minutes.'

Bake-Off® Contest 46, 2013
Dinah Surh
Staten Island, New York

Ingredients

1
bag (11.8 oz) frozen Mediterranean blend
1
cup ricotta cheese
1/4
cup grated Parmesan cheese
1
to 1 1/2 teaspoons grated lemon peel
1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups cooked roasted chicken breast strips (9 oz)
1
egg, beaten

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on bag.
  • 2 Meanwhile, in small bowl, mix ricotta cheese, 3 tablespoons of the Parmesan cheese, 1/2 to 1 teaspoon of the lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • 3 Unroll pie crust on cookie sheet. Spread cheese mixture over crust to within 1 1/4 inches of edge.
  • 4 In large bowl, mix chicken strips and remaining 1/2 teaspoon lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add cooked vegetables; mix well. Spoon over cheese.
  • 5 Fold edge of crust over filling, pleating crust as necessary. Brush crust edge with egg. Sprinkle crust edge and filling with remaining 1 tablespoon Parmesan cheese.
  • 6 Bake 25 to 35 minutes or until crust is golden brown. Let stand 5 minutes.
  • 1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on bag.
  • 2 Meanwhile, in small bowl, mix ricotta cheese, 3 tablespoons of the Parmesan cheese, 1/2 to 1 teaspoon of the lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • 3 Unroll pie crust on cookie sheet. Spread cheese mixture over crust to within 1 1/4 inches of edge.
  • 4 In large bowl, mix chicken strips and remaining 1/2 teaspoon lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add cooked vegetables; mix well. Spoon over cheese.
  • 5 Fold edge of crust over filling, pleating crust as necessary. Brush crust edge with egg. Sprinkle crust edge and filling with remaining 1 tablespoon Parmesan cheese.
  • 6 Bake 25 to 35 minutes or until crust is golden brown. Let stand 5 minutes.
 

Nutrition Information

No nutrition information available for this recipe
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