Balsamic Roasted Tomato-Spinach-Bacon Pie


  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box 
  • 9 medium plum (Roma) tomatoes, halved lengthwise, seeded
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 3 eggs
  • 1/2 cup mascarpone cheese (4 oz), softened
  • 1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain 
  • 1 cup grated Parmesan cheese
  • 2 or 3 dashes ground red pepper (cayenne), if desired
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 slices bacon, cooked, crumbled 


1 _ Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 6 to 8 minutes or until just beginning to brown. Remove from oven.

2 _ Line 15x10-inch pan (with sides) with foil. Arrange tomatoes, cut sides up, in single layer in pan. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper. Drizzle with vinegar and oil. Roast 25 to 30 minutes or until tomatoes are very tender. Remove from oven; reduce oven temperature to 375°F.

3 _ Meanwhile, in medium bowl, beat eggs with wire whisk. Add mascarpone cheese; beat until well blended. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Spread mixture evenly in partially baked crust.

4 _ Arrange tomatoes, overlapping slightly, in single layer on spinach mixture. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon.

5 _ Bake at 375°F 25 to 35 minutes, covering edge of crust with strips of foil after 10 to 15 minutes, until filling is set in center and crust is golden brown. Let stand 10 minutes before serving.