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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: ½ (15 ounce) package refrigerated pie crust, room temperature 1 Tbs. olive oil ½ lb. asparagus, trimmed and cut in one inch pieces ½ cup chopped red pepper ¼ cup chopped onion salt and pepper to taste 1 tsp. dried basil 2 oz. shredded mozzarella cheese 2 oz. crumbled feta cheese 2 Tbs. parmesan cheese Instructions: Preheat oven to 400 degrees. In a large skillet, lightly sauté asparagus, red pepper and onion in olive oil, season with salt, pepper and basil. Unroll pie crust and place on ungreased baking sheet. Sprinkle mozzarella cheese on pie crust within an inch of the edge. Spread cooked vegetable mix evenly on top of mozzarella. Top with feta cheese. Fold edge of pie crust over vegetable/cheese mix. The crust will not cover completely vegetable mixture. Bake at 400 degrees for 15 minutes or until dough is lightly browned. Remove from oven, sprinkle parmesan evenly over the crust and exposed vegetables and bake for 5 more minutes. Cool on wire rack for 5 minutes before serving. Serves 2-3 |
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