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Prep 40min
Total1hr10min
Servings4
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Ingredients
1
clove garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
cup frozen corn, thawed
Salt and pepper
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
3
tablespoons cornstarch
1/2
cup ricotta cheese
1
egg yolk
1
tablespoon water
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Steps
1
Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
2
In 2-quart saucepan, cook garlic over medium heat 30 seconds. Stir in tomatoes and corn. Heat to a simmer; cook 2 minutes. Season with salt and pepper. Cool.
3
Unroll pie crusts onto work surface. Cut 8 (4 1/2-inch) squares from crusts. Fit each square of dough into muffin cup, leaving dough overhanging edge of cup. Spoon about 1 teaspoon cornstarch into each crust-lined cup; spread cornstarch over dough.
4
Fill each cup with about 1/3 cup tomato-corn mixture. Top each with 1 tablespoon ricotta cheese.
5
Fold corners of dough toward centers of cups. In small cup, beat egg yolk and water; brush dough with egg wash.
6
Bake 20 to 25 minutes or until golden brown. Cool 5 minutes in muffin cups. Remove mini pies from muffin cups. Serve warm.
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To lighten up the dish, use part-skim or fat-free ricotta cheese instead of whole-milk ricotta.
For heartier mini pies, add shredded cooked chicken to the tomato and corn mixture.
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Nutrition Facts are not available for this recipe
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