Italian Artichoke Pie

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1/2 c Mayonnaise
1/2 15 15 Oz Can Garbanzo Beans,
3/4 ts Garlic powder
1/4 ts Pepper
2 tb Parsley; Snipped
2 sm Tomato; Sliced
1 1/2 c Mozzarella Cheese, Part
1 c Ricotta Cheese
1 2 Oz Jar Pimientos; Diced
1 Pie Crust (9 Inch); Unbaked
1 3 Oz Package Cream Cheese
1 2 1/4 Oz Can Sliced Olives;
1 14 Oz Can Artichoke Hearts;
3 Eggs; beaten

Original recipe makes 8 Servings



In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper. Add 1 Cup of the mozzarella chesse, ricotta chesse, and mayomnaise. Stir until throughly combined. Ouarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped hearts, garbanzo beans, olives, pimentoes, and parsley into the cheese mixture. Pour into pastry shell. Bake in a 350 degree oven for 30 minutes. Top with the remaining mozzarella cheese and Parmesan cheese. Bake about 15 minutes more or until set. Let stand for 10 minutes. Arrange tomatoe slices and quarted artichoke hearts over the top. Cut into wedges. Makes 8 servings. NOTES : Not only does this make a super supper dish, its also great for a late-morning brunch. Typed into Mastercook 3 by

Calories Per Serving: 292 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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