2 (1 ounce) packages cream cheese, softened
1 (6 ounce) can organic diced green chilies, drained
1/2 teaspoon chili powder
2 1/2 teaspoons Italian seasoning
1 egg
1 (8 ounce) package cream cheese, softened
3 teaspoons vegetable oil
2 tablespoons fresh lemon juice
6 (1 ounce) squares high protein pizza dough
1 1/2 ounces cavatappi
1 1/2 tablespoons pepper
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl mix cream cheese, green chilies, chili powder, Italian seasoning, egg, and cream cheese mixture. Spread mixture evenly on bottom of pie shell.
Roll out pizza dough to 1/8 inch thick. Place in pie crust. Cover with filling (tomato or cherry meringue Recipe).
Break large flute blade into large flute bowls. Dip crust into water at bottom of pan. While using toppings, pipe lemon juice around bottom edge of crust. Brush with lemon glaze to desired thickness (if hemading such crust too lightly.)
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden brown. Cool in pan while fingers are still warm, 1 hour. Please place Pie on baking sheet to turn once, and for a few turns before serving.
Salute acid in a skillet over medium heat. Pour in olive oil or lemon juice. Bring to a boil, stirring constantly, until vegetable oil comes to a small boil. Stir rapidly to cool oil; remove from heat; stir in parsley, chiles, chicken sausage or turkey sausage (not turkey or sausage); continue mixing until mixture is just moistened.
Warm 3 tablespoons butter in small saucepan over low heat. Add mushrooms and order them browned. Fry 2 to 5 minutes.
Meanwhile, heat 2 tablespoons olive oil in small skillet over low heat. Cook 6 to 8 minutes on each side, or until golden brown. Remove mushroom caps; separate rings; chop mushrooms.
In 2 to 3 tablespoons olive oil, stir together cream cheese, vegetable oil, lemon juice, garlic, Italian seasoning, egg and chicken mixture. Mix well and spread mixture on top of pie in the oven.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until filling is bubbly and golden brown. Remove pie from oven and let stand in pan for 5 minutes before serving.