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Brush bottom crust with 1 Tbsp. Dijon mustard before topping with filling. The mustard creates a barrier to help prevent the bottom crust from becoming soggy from the moist filling.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Not being partial to mustard instead of halving the ingredients I gave them each their own layer. Pat dried ham and veggies, 1st layer in was the ham, second the cheese, then I layered the remaining ingredients. This seemed to solve the moisture problem with the bottom crust. Also the colors and layering was more noticeable when slicing and serving.
Alterations: Double the cheese (2 cups), 1 extra egg (7) & sprinkle egg with salt, pepper & garlic powder (after removing the 1 tbsp for brushing on top of dough)
NOTE: Place pizza tray under pie in over as spring form pan leaks!
I made this today for dinner and we all loved it. My 2 1/2 year old ate her whole slice. I added a bit more salad dressing and I think I should have stuck to the recipe as it made the bottom pastry a tad bit wet. I really enjoyed it however and I intend to make it during the holidays to keep in the fridge for guests. Thank you Kraft.