Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2
teaspoons cornstarch
1
cup shredded Cheddar cheese or Italian cheese blend (4 oz)
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1
teaspoon finely chopped garlic
1/4
teaspoon red pepper flakes
1/2
teaspoon salt
1
egg beaten with 1 tablespoon water
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
Remove crust from pouch; unroll on cookie sheet.
Sprinkle cornstarch over crust, leaving 1-inch border. Sprinkle 1/2 cup of the cheese on crust.
In medium bowl, stir drained tomatoes, garlic, pepper flakes and salt. Spread on crust, leaving 1-inch border. Top with remaining 1/2 cup cheese. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture.
Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Serve warm.
