Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package
1/4
lb. hard salami, finely chopped (about 1 cup)
2
eggs
1
(8-oz.) container light roasted garlic cream cheese spread
4
oz. (1 cup) shredded Asiago cheese
2
oz. (1/2 cup) shredded fresh Parmesan cheese
2
oz. (1/2 cup) crumbled feta cheese with sun-dried tomatoes and basil
2
medium Italian plum tomatoes, very thinly sliced
1
tablespoon chopped fresh oregano
Coarse ground black pepper, if desired
Preparation
Heat oven to 400°F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie. Bake for 7 minutes. Remove partially baked crust from oven; sprinkle salami evenly over bottom of crust.
Beat eggs and cream cheese in medium bowl. Add remaining cheeses; mix well. Pour over salami. Arrange tomato slices around edge, overlapping slightly.
Bake for 28 to 38 minutes or until center is golden brown. Do not underbake. Let stand 5 minutes. Sprinkle with oregano and pepper. Cut into wedges.
