Directions:
- Heat oven to 400°F
- Remove pie crust from pouch; place flat on ungreased cookie sheet.
- With rolling pin, roll into 12-inch round.
- In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil.
- Stir in diced tomatoes.
- Spoon and spread mixture over crust to within 3 inches of edge.
- Fold edge of crust 3 inches over filling; crimp crust slightly.
- Bake 25 to 35 minutes or until golden brown.
- Cool 15 minutes. Cut into wedges.
- Garnish with tomato slices and basil leaves. Serve warm or cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.86 Kcal (435 kJ) | ||
| Calories from fat | 67.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 12% | |
|---|---|---|---|
| Cholesterol | 11.48mg | 4% | |
| Sodium | 164.24mg | 7% | |
| Potassium | 71.61mg | 2% | |
| Total Carbs | 4.67g | 2% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 115.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 179.01 Kcal (749 kJ) | ||
| Calories from fat | 116.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.95g | 12% | |
|---|---|---|---|
| Cholesterol | 19.79mg | 4% | |
| Sodium | 283.09mg | 7% | |
| Potassium | 123.43mg | 2% | |
| Total Carbs | 8.05g | 2% | |
| Sugars | 1.23g | 3% | |
| Dietary Fiber | 0.61g | 1% | |
| Protein | 7.52g | 9% | |
| Vitamin C | 4mg | 4% | |
| Iron | 0.4mg | 1% | |
| Calcium | 198.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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