|4||slices Schneiders® Salami, cut into thin strips|
|1||400gr prepared pie dough|
|3/4 cup||shredded head lettuce|
|1/2 cup||provolone cheese, shredded|
|2 tbsp||sundried tomatoes, cut into thin strips|
|2 tbsp||Kalamata olives, roughly chopped|
|1/4 cup||artichoke hearts, drained and roughly chopped|
Preheat oven to 375 degrees. Lightly spray a 12 cup muffin pan. On a lightly floured surface roll out pie dough to about a ¼ inch thickness. Using a 3 to 4 inch cookie cutter, cut 12 rounds. Gently press each round into the cups of the muffin tin. Using a fork, pierce the bottom of each pie dough round twice. Bake on center rack of oven for 15 minutes or until golden brown. Remove from oven and allow to cool. Remove onto a platter. Divide lettuce, salami, cheese, sundried tomatoes, olives and artichokes between pie dough cups. Drizzle with your favorite mustard.
You can make the pie dough cups the day ahead and keep in an air tight container.
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