Little Red Hen’s Torta

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Little Red Hen's Torta

Little Red Hen's Torta
1 (15- oz.) package refrigerated pie crust, divided
2 (6.5- oz.) jars marinated artichoke hearts, drained and coarsely chopped
2 cups shredded mozzarella cheese
1 (5- 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

Prep: 30 minutes, Cook: 40 to 45 minutes, Serves: 8 to 10

1. 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.

2. 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.

3. 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.

Nutritional Information:
(based on 9): 380 calories, 4 g protein, 20 g total fat (7 g sat., 0 g trans), 31 g carbohydrate, 2 g fiber, 3 g sugar, 90 mg cholesterol, 1050 mg sodium, 8.8 points


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