Tag Archives: Parmesan

Tomato Pesto Pie

7 Sep


Now although it may seem like we only eat sweet things in this apartment, there are MANY savory dishes that we’ve been making recently that I had noted for future posts to share with you. However, this particular post features something made yesterday that was just SO darn good, that I had to share it with you all today.

This particular recipe was one I pinned on Pinterest, close to 2 years ago. I thought that it looked gorgeous (which is what caught my eye), but it was also a creative spin on your typical ‘pie’ as well as different type of side dish.

Side dishes are always a spot that I want to experiment with. Of course, we have some fallback staples that are our favorites (my husband LOVES TBM Salad, and we make it at minimum, twice a month), but I am usually looking to try something new and different, even if we’re using the same flavors. As you’ll see, the TBM Salad ingredients are all still present in this dish, just prepared in pie format and with a twist.

We were tasked with bringing a side for a dinner with some friends last night, and knowing we had plethora of tomatoes around the apartment and a pie crust (left from the recently made Sour Cream Apple Pie) – my mind went to this Pinterest pin, from so long ago.

Now, if I made this again I would love to use a few different ingredients – perhaps make some fresh, homemade pesto first, fresh basil and use some light mayo with olive oil (or even greek yogurt).

But that’s for a different time.

And I can tell you, the full-fat and easy version was DELICIOUS. Four of us (and later a fifth who stopped by) devoured the entire pie last night. So whether you choose to lighten this up or not, I think this is a pretty foolproof recipe.

The recipe I used is a tweaked version of what Your Homebased Mom posted for her version, called Tomato Basil Tart.


  • 1 refrigerated pie crust
  • 1 1/2 cups of shredded Mozzarella
  • 2-3 medium tomatoes, sliced
  • 1 cup of yellow cherry tomatoes (this adds both a pop of color and great flavor to mix in with the larger tomatoes)
  • 1/2 cup of pesto (store-bought OR homemade if you’re fancy and have the time!)
  • 1/2 cup of mayo (I used the full-fat version but you can lighten it up with a lighter mayo version or even mayo with olive oil)
  • 1/2 cup of shredded Parmesan cheese (with extra saved for sprinkling on top)
  • 1/8 tsp white pepper
  • 1 Tbsp of dried basil (or chopped fresh basil, if you have some on hand!)

How to Make:

Similar to the apple pie I posted about yesterday, you start this guy off by baking the refrigerated pie using the instructions on its box – make sure to use the 1 pie crust, filled pie version.

While it’s baking, shred your mozzarella cheese (and sneak some…because you can). You want this to be all ready when the pie crust comes out!


Now, instead of letting the pie crust cool before we use it, you’re going to pile the mozzarella inside. I used all 1 1/2 cups and then spread it out so the bottom was all covered. The pie crust’s temperature will start to get the cheese all melty and wonderful.



While that’s melting and looking tasty, slice and chop up your tomatoes. We were excited to use a mix of medium tomatoes and some yellow cherry tomatoes (Luke and I really have a thing for cherry tomatoes), not only to use up all the tomatoes we had, but it adds two great colors to the dish AND slightly different flavors. I sliced up about 2.5 medium red tomatoes and then chopped about a cup of yellow cherry tomatoes, halving them.


Now, before the tomatoes go in, spoon out your pesto on top of the mozzarella. Spread it evenly across, and then it’s time to layer on the ‘maters! Layer as evenly as you can, so no matter what slice anyone gets, there’s a great mix of red and yellow tomatoes.



It sure does look great, doesn’t it?!


But we’re not done!

Now, mix up your mayo, parmesan cheese (which I bought already shredded) and the white pepper. The white pepper gives just a hint of zip, which mixes so well with the rest of the flavors of the pie.


Once the creamy mixture is ready, spread this as evenly as you can on top of the tomato layer.


Then, pop the pie into a 375 degree oven for 35 minutes! When there’s about 10 minutes to go, I pulled the pie out and sprinkled the whole thing with a little extra parmesan cheese. Just because.


Once it’s all done, pull it out and let it cool, sprinkling the top with dried basil.


Looks SO good!

Slice this up warm for family and friends, cutting it just like a normal pie. The slices may not all look perfect on a plate, but let me tell you the tomato juices, the creamy tang of the mayo and white pepper, the savory pesto and the flaky pie crust make this a side dish that you’ll want to DEFINITELY make a fallback favorite.





Parmesan Knots

21 May

What a Monday! Gorgeous weather in Minneapolis – car windows down and sundress weather. Country music on the car radio. And the best part of today…grocery shopping!

I don’t believe I’ve shared how much I truly enjoy grocery shopping. I could lazily walk around the aisles in a grocery store for hours. I don’t know why I find it so cathartic, but it is hands down, one of my favorite things to do. I realize that’s a tad bizarre.

For instance, at a work function on Friday we had to do our normal round of introductions (who you are, how long you’ve been with the company etc. etc.) plus a fun fact that no one knows about you, that is memorable. I had to go 2nd and was frantically trying to think of something quirky and memorable. When I stood up, this was the first thing I thought of “I LOVE to grocery shop. Anytime. For anything. Sometimes for nothing at all. I would do it for other people for free, I love to do it so much.” There was a lot of laughter and a few people who harassed me from across the room to do their grocery shopping. It was memorable and it was TRUE. So fun fact for your Monday, I love to grocery shop.

Today was a mighty expensive trip as I was stocking up for the next 10 days at home instead of just a few weekend days. I’ve mentioned before I travel for work, so many times I don’t keep too much food in the fridge as it will usually spoil before I get to it. Today was all about buying lots of vegetables and protein – shrimp, steak, ham and turkey. To get good meat, well, cost a lleeeetttllee bit more than normal. But I’m STOCKED and ready to cook up a storm this week!

So enough about my weirdo tendencies, you’re reading this for FOOD.

Parmesan knots. What are those? Sent straight from heaven these bad boys are. Wow. Simple and mouth-watering. This was the side for the Doug and Laura dinner (thus far I’ve documented the blackberry margaritas and pico de gallo we also had) while I was visiting in Chicago.

I found this off of Pinterest (surprise, surprise). It’s from a great website for tasty, easy dinners. That’s my style. Another good one to explore.

Ready for some knots!?


  • 1 tube (12 ounces) of refrigerated biscuits ( I used an off-brand but any brand will do – Pillsbury was recommended in the original recipe)
  • 1/4 cup canola oil
  • 3 tablespoons grated Parmesan cheese (It’s way tastier when it’s fresh – but if you must, the canned stuff can work too. But my personal challenge to you is to grate your own. Do it.)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes

How to Make:

So these look way more complicated and fancy than they actual are. Perfect to make as a bread side dish for any big or small meal where you’d like to do a little bit of impressing. Just a suggestion.

First things first – preheat the oven to 400 degrees. Locate a cookie sheet and spray it with some non-stick spray. Pam is my bff for this task. You may have a different bff.

Take your tube of biscuits and open it up. You’re going to take each of the round biscuits and roll it out into a foot long cylinder.

Once in their cylindrical shape, tie them into a knot…like you would your shoelace. (Unless you tie with two bunny ears, you may struggle.) You just need one “around and through” with these. Tuck the ends under and you’ll have a fancy knot that required 3.2 seconds of effort. Be impressed with your skills. Then tie another one.

Once you’ve finished with your whole tube of biscuits, pop ’em in the oven for 8-10 minutes. You’ll know they’re done with they’re golden on top.

While your biscuits are cooking, mix up your remaining ingredients in a small bowl. When you take the knots out of the oven, you’ll want to put this on right away so the warmth of the biscuits melts this fantastic concoction all over the top. It’s hard to knot lick your fingers while working away. (See what I did there? Ha.) If you have a pastry brush – that works best. Otherwise, drizzle on the sauce with a spoon.

Eat these babies while warm and try to not have two…or three. Seriously, these are so good. And it’s just refrigerated biscuit dough shaped funny. I don’t know why that makes it taste SO. MUCH. BETTER.

Try the recipe and prove me wrong! 🙂

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