Little Red Hen’s Torta


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Little Red Hen's Torta
Little Red Hen's Torta
Ingredients
1 (15- oz.) package refrigerated piecrust divided
2 (6.5- oz.) jars Mezzetta Marinated Artichoke Hearts drained and coarsely chopped
2 cups mozzarella cheese shredded
1 (6- oz.) package turkey pepperoni coarsely chopped
1 cup Mezzetta Express! Roasted Sweet Bell Pepper Strips well drained
1 (2.25- oz.) can sliced olives drained
2 eggs
1 tbsp. fresh herbs (such as rosemary, basil, thyme) chopped
Directions
Prep time: 30 minutes, Cook time: 40 to 45 minutes

Preheat oven to 375°F and lightly spray a 9-inch springform pan with nonstick cooking spray. Roll one piecrust into a 13-inch circle on a lightly floured board; press into bottom and sides of prepared pan. Stir together remaining ingredients except pie crust in a large bowl. Pour into pan and top with remaining crust. Tuck top crust down into pan to enclose ingredients. Cut several small slits in pastry and spray lightly with nonstick cooking spray. Bake for 40 to 45 minutes or until crust is golden brown and a knife inserted into the center comes out clean.

Makes 8 to 10 servings.
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