4 to 8 Servings
(14.1-ounce) package refrigerated pie crusts
(8-ounce) package cream cheese, softened
(4-ounce) package goat cheese
eggs, lightly beaten or 0.75 cup egg substitute
cup grated Parmesan cheese
teaspoon kosher salt, if desired
teaspoon freshly ground pepper
cups JENNIE-O® GRAND CHAMPION® Oven Roasted Turkey Breast, shredded, from the service deli
tablespoon olive oil
pint cherry tomatoes
teaspoon chopped fresh thyme leaves
grated Parmesan cheese, if desired
Place oven rack on bottom rack. Heat oven to 375°F.
Unroll 1 pie crust onto lightly floured surface. Roll out to 12-inch circle and cut in half lengthwise and then crosswise, creating 4 equal pieces. Press each dough quarter into and up sides of 4 (4.75-inch) mini tart pans; cutting and discarding excess dough. Refrigerate.
In medium bowl, combine cream cheese, goat cheese, egg, cheese, salt and pepper until smooth. Set aside.
In large skillet, heat oil over medium-high heat. Add tomatoes and cook 5 to 7 minutes or until blistered.
Spoon cheese mixture into tart pans. Top with turkey, tomatoes and thyme leaves. Bake 40 to 45 minutes or until lightly browned. Sprinkle with grated Parmesan cheese, if desired. Servings 4 to 8.