2 (13 ounce) cans tomato stew
1 (8 ounce) can tomato paste
1 (1.5 fluid ounce) jigger black pepper
2 cups white wine
4 (8 ounce) packages cream cheese, softened
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon black pepper
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, bring tomato stew and tomato paste to a boil, stirring constantly. Reduce heat to low and stir in pepper. Cover saucepan, remove pan from heat, and allow to cool.
In a medium bowl, beat cream cheese with mushrooms, bacon, and pepper until smooth. Divide into 4 portions, reserve 1/2 cup for garnish. Roll into 1/4 inch balls and place on pie crust.
Bake in preheated oven for 50 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 20 minutes longer, or until top of pie is golden brown. Serve hot or cold.