Description
I tweaked a Pillsbury recipe to fit what I had at home. It was a delicious appetizer!
Ingredients
- 1 Tablespoon Olive Oil
- 2 cups Thinly Sliced Sweet Onions
- 2 Tablespoons Balsamic Vinegar
- ½ teaspoons Salt-free Garlic And Herb Seasoning Blend, If Desired
- 1 Pillsbury® Refrigerated Pie Crust, Softened As Directed On Box
- 4 ounces, weight Cream Cheese, Room Temperature
- 1-½ teaspoon Spicy Brown Mustard
- 1 jar (7 Oz. Size) Marinated Artichoke Hearts, Well Drained, Coarsely Chopped
- ¼ cups Chopped Well-drained Fire-roasted Red Bell Peppers (from 7.5-oz Jar)
- ⅛ teaspoons Crushed Red Pepper
- 1 teaspoon Finely Chopped Fresh Thyme Leaves
- ½ cups Gruyère Cheese, Shredded
- 1 Egg White, Beaten
Preparation
In a 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and seasoning blend; cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat.
Meanwhile, heat oven to 375°F. Unroll pie crust on ungreased nonstick cookie sheet. Spread cream cheese over crust to within 1 1/4 inches of the edge of the crust. Lightly brush mustard over cream cheese. Spread onion evenly over cheese; top with artichokes and red peppers. Sprinkle with red pepper flakes, chopped thyme and cheese. Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg white over crust edge.
Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. To serve, cut into 8 wedges. Serve warm.
