Ingredients for Mini Tomato Pies
- Refrigerated Pie Crusts
- Roma Tomatoes
- Fresh Basil Leaves
- Green Onion
- 2 slices cooked bacon, crumbled
- Mozzarella Cheese
- Cheddar Cheese
- 2 tablespoons mayonnaise
- Salt And Pepper
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How to Make Mini Tomato Pies
- Preheat oven to 400°F (200°C).
- Unroll pie crust and cut into 12 circles using a 3-inch cookie cutter or a knife.
- Gently press each circle into a sprayed muffin tin.
- Dock the bottom of each crust with a fork several times to prevent puffing up during baking.
- Bake for 8-10 minutes, or until lightly golden.
- Carefully remove the pie crusts from the muffin tin and place them on a baking sheet.
- While the crusts bake, place the tomatoes in a colander and rinse them. Sprinkle with salt and let drain for 15 minutes in the sink.
- Gently pat the drained tomatoes dry with paper towels.
- In a small bowl, combine the mozzarella and Parmesan cheese with mayonnaise.
- Fill each baked pie crust with a tablespoon of drained tomatoes, a small amount of red onion, crumbled bacon, and a pinch of basil.
- Top each pie with a spoonful of the cheese mixture, mounding it slightly.
- Bake in a 375°F (190°C) oven for 10-12 minutes, or until the cheese topping is lightly browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
12g
Fat
34g
Carbs
6g
