|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Italian Cheese Rustic Pie |
|
Serves: 8 Print this RecipeGloria T. Bove - Bethlehem, Pennsylvania Bake-Off® Contest 32, 1986 Prize Winner Pillsbury Refrigerated Pie Crusts were introduced in the thirty-second Bake-Off® Contest. This is one of the creative recipes submitted. For an extraordinary luncheon, serve this cheesy pie with a refreshing fruit salad. 1 (15-ounce) package refrigerated pie crust 3 eggs 1 cup cubed cooked ham 1 cup ricotta cheese or small-curd cottage cheese 1 cup (4 oz.) shredded mozzarella cheese 1 cup (4 oz.) cubed provolone cheese or Swiss cheese 4 tablespoons grated Parmesan cheese 1 tablespoon finely chopped fresh parsley or 1/2 teaspoon dried parsley flakes 1/4 teaspoon dried oregano leaves Beaten egg, if desired Prepare pie crust according to package directions for TWO-CRUST PIE using 9- inch pie pan. Place oven rack at lowest position. Heat oven to 375°F. In large bowl, slightly beat 3 eggs. Add ham, ricotta cheese, mozzarella cheese, provolone cheese, 3 tablespoons of the Parmesan cheese, parsley, oregano and pepper; blend well. Spoon filling mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in crust in several places. Brush beaten egg over crust. Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake at 375°F. on lowest oven rack for 50 to 60 minutes or until golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking if necessary to prevent excessive browning. Let stand 10 minutes before serving. Nutrition Per Serving: Calories 450; Protein 20g; Carbohydrate 27g; Fat 29g; Sodium 860mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cajun Red Beans and Rice Orange-Cumin Chicken and Vegetables Spicy Broccoli Aïoli Pizza California Casserole Bean and Sausage Bake Chicken Broccoli Stroganoff Peppers Olé Quick-Topped Vegetable Chicken Casserole Biscuit Stuffin' Atop Chops Zesty Italian Crescent Casserole Creamy Spinach and Tortellini Easy Seafood Dinner West African Chicken and Groundnut Stew Smoky Southwestern Shepherd's Pie Salsa Couscous Chicken Crafty Crescent Lasagna Broccoli Brunch Braid Chicken Prosciutto with Mushroom Sauce Thai Curry Chicken and Vegetables Chick-n-Broccoli Pot Pies Wild Rice and Ham Country Tart Bacon Quiche Biscuit Cups Dotted Swiss and Spinach Quiche Chicken Picadillo Pie Italian Cheese Rustic Pie Bean Picadillo Tortillas Enchilada-Style Chicken Pie Italian Country Loaf Rustica Italian Zucchini Crescent Pie Gorgonzola and Onion Pie Italian-Style Fish and Vegetables Crab Meat Salad Pie Black Bean Mexican Pizza Chicken Fajita Pizza Hearty Reuben Pizza Deluxe Turkey Club Pizza Hearty Mexican Pizza Polish Pizza Hungry Boys' Casserole Oriental Stir-Fry Pizza Spinach Pierogi Pizza 02: Main Dishes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
