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Prep 20min
Total50min
Servings36
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Ingredients
1
can (28 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted
2
boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1
cup ricotta cheese (optional)
5
slices provolone
Basil
Olive oil
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Steps
1
Special Equipment: Mini Muffin Tin.
2
Roll out the pie crust to make it a bit thinner. Find a round object to cut rounds that will fit nicely into your size of muffin tin. Line the tin with your pie crust rounds.
3
Strain the tomatoes and lightly salt. If you decide to use the ricotta, mix it in with the tomatoes. I did half of the pies with ricotta and half without. Add a spoonful of tomatoes to each pie crust, enough to fill them up.
4
Find another smaller round object to cut your provolone into rounds. Top the pies with the provolone. Bake for about a half hour at 400°F.
5
Meanwhile, put a handful of basil in the food processor or blender with about a half cup of olive oil. Pulse until smooth.
6
Top the pies with basil oil and serve.
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No nutrition information available for this recipe
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