- Appetizers:
- 1 Pillsbury® refrigerated pie crust, 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 plum (Roma) tomato, sliced (optional)
- 8 fresh basil leaves (optional)
- Heat oven to 400 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
- In 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.
- Bake 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.