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Prep Time: 15 Minutes Total Time: 35 Minutes Makes: 4 servings 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box 1 1/2 cups shredded cooked chicken 1 cup pizza or marinara sauce 1 1/2 cups chopped fresh broccoli 1 1/2 cups shredded mozzarella cheese (6 oz) 2 tablespoons chopped fresh basil leaves 1/4 cup grated Parmesan cheese, if desired Heat oven to 375F. Remove pie crust from pouch; unroll on cutting board. Place 8-oz ramekin or custard cup on crust; cut 1/4 inch from edge of ramekin to make crust round. Cut 3 more crust rounds from crust. In small bowl, mix chicken and sauce. Fill each 8-oz ramekin halfway up with chicken mixture. Sprinkle each with broccoli, mozzarella cheese and basil. Wet inside of each crust round; place over filled ramekins. Press down around edge of crust rounds. Sprinkle tops with Parmesan cheese. Place ramekins on cookie sheet.