YIELDS
25-32
INGREDIENTS
4 Refrigerator Pie Crusts 6 oz. tomato paste ⅓ C. dehydrated onion 2 T. Italian seasoning 1 T. garlic powder 1 T. sugar 1 teaspoon. salt ½ teaspoon. pepper ½ C. parmesan cheese 2 C. shredded cheddar cheese parsley flakes 2 C. sour cream
NUTRITIONAL INFORMATION
No nutrition information available
INSTRUCTIONS
Roll out each single pie crust flat onto slightly greased cookie sheets. Pour into a 2 cup-sized measuring cup the tomato paste, onion, Italian seasoning, garlic powder, sugar, salt, and pepper and then add just enough water over the top until the water mark hits the 2 Cup measuring line. Mix well into a thick paste. Spread this mixture over the four flattened pie crusts. Sprinkle parmesan cheese over these. Top with shredded cheddar cheese. Sprinkle with parsley flakes. Bake at 400 degrees until crispy. Cool to room temperature. Cut into 2in. x 4in. strips. Arrange on a plate around a little serving dish of ½ C. of sour cream sprinkled with parsley flakes centered in the middle of the plate. Enjoy!
