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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another pillsbury pie crust recipe-we love this one!! Ingredients:
1 (15 ounce) package pillsbury refrigerated pie crusts |
6 ounces shredded colby-monterey jack cheese |
1/2 cup roasted red pepper, drained,chopped |
1/2 cup mayonnaise |
1 (4 1/2 ounce) can chopped green chilies |
1/4 cup chopped fresh cilantro or 1/4 cup parsley |
salsa |
Directions:
1. Heat oven to 375-Remove crust from pouch.
2. Place crust on ungreased cookie sheet;press out fold lines.
3. In medium bowl combine cheese,roasted bell peppers,mayo and chiles;mix well.
4. Spread over crust to within 1 inch of edges.
5. Fold crust edges over filling to form 1 inch border;flute.
6. Bake at 375 for 25-35 minutes or until crust is golden brown.
7. Sprinkle with cilantro.
8. Let stand 10 minutes.
9. Cut into wedges.
10. Serve warm topped with salsa.
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