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Italian Wedges Recipe

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This recipe for Italian Wedges, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed and Wanda Kinsella
Added: Wednesday, April 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - Refridgerated pie crust
1/2 cup Italian styls bread crumbs
1/4 cup grated Romano cheese
1/4 tsp. salt
1/4 tsp. ground pepper
1 cup part-skim ricotta cheese
3 tbsp olive oil
3 plum tomatoes, seeded and diced

Directions:
Directions:
1. Heat oven to 400. Place pie crust on ungreased cookie sheet and roll into a 12 inch round
2. In a medium bowl, mix bread crumbs, Romano cheese, saly, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3" of edge. Fold edge over filling; crimp crust slightly.
3. Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with sliced tomato and basil leaves. Serve warn or cool.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 min - ready 1hr. 10 min,
Personal Notes:
Personal Notes:
From an old cookbook of my moms.

 

 

 

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