Guest guest Posted February 4, 2001 Report Share Posted February 4, 2001 * Exported from MasterCook * Tomato-Pesto Tart Recipe By :Pamela Iaquinta Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 (15-ounce) package refrigerated pie crusts 2 cups (8 ounces) shredded mozzarella cheese -- divided 5 plum tomatoes 1/2 cup mayonnaise 1/4 cup grated Parmesan cheese 2 tablespoons basil pesto 1/2 teaspoon freshly ground pepper 3 tablespoons chopped fresh basil Unfold piecrust on a lightly greased baking sheet. Roll into a 12-inch circle. Brush outer 1 inch of crust with water. Fold edges up and crimp. Prick bottom. Bake at 425° for 8 to 10 minutes. Remove from oven. Sprinkle with 1 cup mozzarella cheese; let cool 15 minutes. Arrange tomato slices over cheese. Stir together remaining 1 cup mozzarella cheese, mayonnaise, and next 3 ingredients. Spread over tomato slices. Bake at 375° for 20 to 25 minutes. Remove from oven; sprinkle with basil. Yield: 4 main dish or 8 appetizer servings. Source: " Southern Living " S(MC Formatted by): " KETS on 2/3/01 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 692 Calories; 56g Fat (71.7% calories from fat); 19g Protein; 32g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 740mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 7 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.