Ingredients
1
oz thinly sliced Genoa salami, coarsely chopped
1
oz thinly sliced cooked ham, coarsely chopped
1
oz thinly sliced mortadella (from deli), coarsely chopped
1/4
cup Italian olive salad (from a jar)
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
tablespoon Watkins™ Sesame Seed
1
oz slice Emmentaler or Swiss cheese, cut into 8 pieces
Preparation
Heat oven to 425°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, mix salami, ham, mortadella and olive salad.
Unroll 1 pie crust on work surface. Using 3-inch round cutter, cut 8 rounds from pie crust. Place on cookie sheet 2 inches apart. Unroll remaining crust on work surface; sprinkle with sesame seed. With rolling pin, roll seeds into crust. Using same cutter, cut 8 rounds from crust.
Spread about 1 1/2 tablespoons meat mixture onto each unseeded round to within 1/4 inch of edge. Top each with 1 piece of cheese. Place sesame seed rounds seed-side up over cheese. Press edges with fork to seal.
Bake 12 to 16 minutes or until golden brown. Cool 5 minutes. Serve warm.
