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Slab Tomato Pie

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By Pillsbury Kitchens
Updated Jun 22, 2017
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This delicious slab tomato pie combines fresh Roma tomatoes, basil pesto and Parmesan cheese, which is a great way to use an abundance of late-summer tomatoes.

Slab Tomato Pie

  • Prep Time 20 min
  • Total 50 min
  • Ingredients 5
  • Servings 12
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  • Step 
    2
    Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 10 to 13 minutes or until light golden brown; remove from oven, and cool 5 minutes.
  • Step 
    3
    Spread pesto on partially baked crust. Place tomato slices on top of pesto layer. Bake 7 to 10 minutes or until tomatoes are heated through. Sprinkle with Parmesan cheese. Bake 1 to 2 minutes or until cheese is melted.
  • Step 
    4
    Before serving, garnish with chopped fresh basil.

Nutrition

240 Calories
18g Total Fat
3g Protein
18g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
350mg
15%
Potassium
80mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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