Shortcut Tomato Pie Made Miniature
This recipe works perfectly when you make a full-size tomato pie with 5 biscuits from a roll of prepared dough. Use the remaining 3 to make 6 mini tomato pies here. But to keep things simple, the instructions below make 16 mini tomato pies.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 16 1x
Ingredients
Scale
- 4–5 medium sized fresh tomatoes, thinly sliced
- 1/2 cup fresh herbs, chopped
- 3 tablespoons mayonnaise
- 1 roll of biscuit dough (8 biscuits)
- 8 slices of cheddar cheese
- 8 slices of provolone cheese
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 325 degrees F.
- After the tomatoes are slicked, pour off all the excess juices of the tomato or dab them with a paper towel.
- For the crust, you only need half a biscuit for each mini tomato pie, so split them open.
- Flatten out each biscuit and press into a buttered muffin pan. I like to get the dough over the edges so it’ll hold its form in the oven.
- Slather a bit of mayo on the bottom, and up the sides.
- Add half a piece of cheddar (ripped into fourths), half a piece of provolone (also ripped into fourths) and 3-5 slices of tomato plus a a few herbs and a sprinkle of kosher salt.
- Bake in the oven at 325 degrees F for about 20 minutes until the edges are browned and the inside remains gooey and awesome.
