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Prep 20min
Total1hr10min
Servings6
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Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
tablespoons butter
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
teaspoon chopped fresh thyme
3 1/2
cups chopped rainbow Swiss chard
2
teaspoons balsamic vinegar
4
oz chèvre (goat) cheese, crumbled (1 cup)
1/2
cup freshly grated Parmesan cheese
1/3
cup chopped walnuts
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Steps
1
Heat oven to 400°F. Spray large cookie sheet with cooking spray. Remove pie crust from pouch; on lightly floured surface, roll crust into 13-inch round. Carefully transfer to cookie sheet.
2
In 12-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Add garlic and thyme; cook 1 minute or until fragrant. Add Swiss chard; cook 3 minutes or until just wilted. Stir in vinegar; cook 1 minute longer. Remove from heat.
3
Spread goat cheese on dough round to within 11/2 inches of edge. Top with chard mixture, Parmesan cheese and walnuts. Fold edges of dough over filling, making pleats so pastry lays flat. Bake 40 to 45 minutes or until golden brown. Cool 5 minutes. Cut into wedges.
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