Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Garlic Tomato Basil Pie


Yield: 10 Servings

8 oz Refrigerated Crescent Rolls
4 teaspoon olive oil or oil
1/2 c chopped fresh basil
3 teaspoon minced garlic
8 oz provolone cheese, sliced
8 plum tomatoes, slice, seed
1/4 c grated Parmesan/Romano cheese
Freshly ground black pepper

Ready in 40 minutes

Heat oven to 375 F. Lightly spray 10-inch pie pan or tart pan with nonstick cooking spray. Separate dough into 4 rectangles. Place rectangles in spray-coated pan. Press evenly over bottom and up sides; firmly press edges and perforations to seal. Prick dough with fork. Bake at 375 F. for 15 to 17 minutes or until golden brown.

Meanwhile, in small saucepan, combine oil, basil and garlic. Cook over low heat just until heated, stirring occasionally. Cover to keep warm.

Arrange half of the provolone cheese slices over partially baked crust; top with half of the tomatoes. Sprinkle with 2 tablespoons of the Parmesan cheese. Repeat layers with remaining provolone cheese, tomatoes and Parmesan cheese. Spoon basil mixture over pie; sprinkle with pepper.

Bake at 375 F. for 15 to 18 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes. To serve, cut into wedges. Serve immediately.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.