Italian Appetizer Wedges

Add a fresh finish to these appetizers by garnishing each serving with a thin slice of fresh plum tomato and shredded fresh basil.

Italian Appetizer Wedges

ProgressoRecipe by Progresso

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20 minutes

1 hour 10 minutes

12 servings

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Nutrition Info

  • 1 Serving
  • 160
  • 10g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 10mg
  • 270mg
  • 13g
    (Dietary Fiber 0g, Sugars 0g)
  • 4g
  • Percent Daily Value*
  • 6%
  • 0%
  • 8%
  • 2%
  • Exchanges
  • 2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

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

Directions

  1. 1Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
  2. 2In 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. 3Bake 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.

Categories: Course, Appetizers, Cold Appetizers

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