Ingredients
1
bag (11.8 oz) frozen Mediterranean blend
1
cup ricotta cheese
1/4
cup grated Parmesan cheese
1
to 1 1/2 teaspoons grated lemon peel
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups cooked roasted chicken breast strips (9 oz)
1
egg, beaten
Preparation
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on bag.
Meanwhile, in small bowl, mix ricotta cheese, 3 tablespoons of the Parmesan cheese, 1/2 to 1 teaspoon of the lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Unroll pie crust on cookie sheet. Spread cheese mixture over crust to within 1 1/4 inches of edge.
In large bowl, mix chicken strips and remaining 1/2 teaspoon lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add cooked vegetables; mix well. Spoon over cheese.
Fold edge of crust over filling, pleating crust as necessary. Brush crust edge with egg. Sprinkle crust edge and filling with remaining 1 tablespoon Parmesan cheese.
Bake 25 to 35 minutes or until crust is golden brown. Let stand 5 minutes.
