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Flaky Cheesy Herb Pastry Wedges

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“Tired of bread and rolls, this is a nice twist. It takes just minutes and is a nice change. Now, I happen to love Asiago cheese with fresh thyme and rosemary, but feel free to use other cheeses and herbs to blend with your main dish. Parmesan or romano is great with fresh oregano, pepperjack and cilantro, provolone with sundried tomatoes and parsley. Use your imagination.”
16 Slices

Ingredients Nutrition

  • 1 (15 ounce) packagepillsbury refrigerated pie crusts (any brand will work, Pillsbury has 2 crusts per package)
  • 2 tablespoons asiago cheese, fine grated (1 tablespoon per pizza crust)
  • 2 tablespoons shallots, minced fine (1 tablespoon per pizza crust)
  • 1 teaspoon garlic, minced (1/2 teaspoon per pizza crust)
  • 2 teaspoons fresh thyme, minced fine (1 teaspoon per pizza crust)
  • 1 teaspoon fresh rosemary, minced fine (1/2 teaspoon per pizza crust)
  • 12 teaspoon pepper (1/4 teaspoon per pizza crust)
  • 14 teaspoon red pepper flakes (more or less to taste)
  • 2 teaspoons olive oil (1 teaspoon per pizza crust)
  • 14 cup flour


  1. Pizza Crust -- Remove from the refrigerator and then let them come to more of a room temperature. Un-roll or un-wrap the crust and lay out flat. I prefer to lay mine on a cutting board lightly dusted with flour so it doesn't stick. Then I sprinkle a bit more flour over the crust and lightly roll out the crust, just to seal the seams and make sure it is nice and flat.
  2. Transfer to a baking sheet lined with parchment paper or a sil pad or they can be baked on a pizza stone too. I prefer a baking sheet with parchment for easy clean up.
  3. Crust -- Using a fork, poke several holes all over the crust. This will prevent it from puffing up during cooking.
  4. Season -- Mix the olive oil, pepper, and red pepper flakes (more or less to taste) and brush over the pizza crust.
  5. Toppings -- Top the pizza with the garlic, shallots, herbs and cheese. It is a light topping, not too heavy.
  6. Cutting Slices -- I use a pizza cutter, but a sharp knife or pastry wheel will work too. I cut 8 slices, just like a pizza - that way, after it is cooked, you can easily break or pull apart the slices easily.
  7. Bake -- Oven to 450 on the middle shelf, until the crust is golden brown and the cheese is melted. Ten (10 minutes or less, depending on your oven).
  8. Serve -- Enjoy with anything, it is just a nice change to a loaf of bread or dinner rolls. And again -- feel free to add any of your fresh herbs and different cheeses.

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