Sunday, 25 May 2008

Torta Pie

1 uncooked dough for three
   pie crusts
2 c shredded mozzarella
1 can(s) (15 oz.) sliced olives,
1/2 lb sliced salami
1 c bottled, roasted red
   peppers, sliced
6 oz flavored cream cheese
   spread (tomato or garden)
1/2 lb deli-sliced turkey
2 c spinach leaves
1 c pesto sauce
2 c parmesan cheese
1 large egg, lightly beaten

  • Preheat oven to 375 degrees. Spray or grease bottom and sides of an 8- or 9-inch springform pan.
  • Roll 2/3 of dough into a circle and press onto bottom and up sides of pan.
  • Fill crust with remaining ingredients, except egg, layering them in order. 
  • Roll out final 1/3 of dough into a circle, and place atop fillings, pinching seams with bottom crust to seal. Make vent holes with a fork, then brush with beaten egg.
  • Bake 50 minutes. 
  • Let rest 15 minutes, then remove from pan. Slice into wedges. 
  • This is also great at room temperature or cold.