Mini Tomato Pies -Crispy not Soggy

Ingredients – Makes 3 pies
1 Pillsbury pie crust (Found in refrigerator section. Comes 2 to a box).
1 tomato
6 – 9 fresh basil leaves
3 – 6 spinach leaves
3 teaspoons minced Garlic
3 teaspoons Grated Parmesan Cheese
1 egg
1 tablespoon olive oil
1/4 cup cheddar cheese (or whatever kind you have)

Directions
Heat olive oil in skillet over medium heat.
Slice tomato into 3 slices
Salt & Pepper both sides of tomato slices
Place tomato slices in skillet
Cook 3-4 minutes each side. They will get squishy. That is okay. Just trying to cook some of the water out of the tomato so the pie won’t be soggy.
Place tomato slices on a plate.
Preheat oven to 400 degrees.
Unroll pie crust and cut into 6 circles. Use a 3 – 4 inch cookie cutter.
Place a tomato on each of the 3 circles of crusts.
Top each tomato with minced garlic.
Then add basil leaves.
Next add parmesan and spinach leaves.
Lastly, add cheddar cheese but save a little for the top of the crust.
The empty circles need to be stretched a little so they will fit over the tomato topped crust. Place on top.
Then take a fork and crimp the edges to seal the top and bottom crust together.
Whisk an egg and brush it over the crust.
With a fork or knife cut holes in top of crust.
Top with cheddar cheese.
Bake in 400 degree oven for 20-25 minutes.
Crust should be golden brown and the cheese should brown too.
Remove from oven and cool a few minutes before serving.
Then enjoy with all your human friends.



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