Healthy Food Recipes

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1/2 cup Progresso(R) Italian-style bread crumbs
3. 1/3 cup chopped fresh basil
4. 1/4 cup grated Romano cheese
5. 1/4 teaspoon salt
6. 1/4 teaspoon freshly ground pepper
7. 1 cup part-skim ricotta cheese
8. 3 tablespoons extra-virgin or regular olive oil
9. 3 plum (Roma) tomatoes, seeded, diced
10. 1 plum (Roma) tomato, sliced (optional)
11. 8 fresh basil leaves (optional)

Directions:



1. 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.
2. 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.
3. 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.

Yield: 12 servings

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