Italian Pie

Ingredients

1 (10-oz) box frozen chopped spinach
¼ cup turkey (or regular) pepperoni (1 oz)
6 slices salami (1 1/2oz)
1 ¼ lb ground meatloaf blend (beef/pork)
1 (13.75-oz) jar bruschetta spread
½ cup egg substitute (or 2 eggs)
1 teaspoon dried Italian seasoning
2 cups shredded Italian-blend cheese
¼ cup diced pimientos, drained
1 ready-to-bake rolled piecrust

Steps

Place spinach in colander under cool running water to thaw; break into smaller pieces, as possible.
Cut salami into bite-size pieces.
Drain pimientos.
Preheat oven to 425"F. Preheat large sauté pan on medium-high 2-3 minutes. Add ground meat and Italian seasoning; brown 5-7 minutes, stirring to crumble meat, and until no pink remains. Drain spinach thoroughly by pressing firmly against colander.
Stir pimientos, pepperoni, salami, spinach, and bruschetta spread into meat; cook 1-2 minutes or until thoroughly heated. Transfer to a medium bowl and set aside 1-2 minutes to cool.
Stir in egg and cheese, then transfer to a 13- x 9-inch baking dish. Unroll piecrust over meat mixture. (Stretch dough to fit or use extra dough that overlaps sides to cover extra space at each end of the baking dish; press edges together on each end.) Trim and seal or crimp edges.
Cut two small slits in center of crust. Bake 25-30 minutes or until mixture is bubbly and crust is golden. Serve.

Notes

public.com/aprons
CALORIES (per 1/8 recipe) 460kcal; FAT 35g; SAT FAT 11g; TRANS FAT 0g; CHOL 70mg; SODIUM 750mg; CARB 22g; FIBER 1g; SUGARS 2g; PROTEIN 26g; VIT A 91%; VIT C 10%; CALC 20%; IRON 15%