Lauren from Whole Foods Market shows us how to celebrate Pi Day!
Olive or canola spray oil
1 (8-ounce) package crescent roll dough
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 tablespoons tomato paste
1/2 pound lean ground beef
1/8 teaspoon fine sea salt
Pinch ground black pepper
1 cup grape tomatoes, each cut in half
1 cup shredded Parrano cheese or Parmigiano Reggiano
Preheat the oven to 375°F. Prepare a 9- or 9 1/2-inch pie dish with spray oil. Unroll crescent roll dough and press it into the pie dish, piecing together to form a crust. Brush with mustard and set aside.
In a large skillet, heat oil over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until soft and golden. Reduce heat to medium and stir in tomato paste. Cook 1 minute. Add beef, salt and pepper, and cook 5 minutes, until beef is browned and cooked through, using a spatula to break up meat as it cooks. Stir in grape tomatoes and cook 5 minutes longer.
Spoon meat mixture into the prepared pie crust and top with cheese. Bake on the bottom rack of the oven 20 minutes or until crust is golden brown and cheese is melted.
Zucchini Feta Pie
5 small zucchini (about 1 1/4 pounds), divided
3 tablespoons all-purpose flour
1 (6-ounce) container feta cheese crumbles, divided
1 frozen (9-inch) regular or whole wheat pie crust
Preheat the oven to 350°F. Very thinly slice one zucchini and set aside. Grate remaining zucchini, firmly squeezing it by the handful to remove as much liquid as possible.
In a large bowl, whisk together flour and eggs. Reserve 1/2 cup cheese, and then stir grated zucchini and remaining cheese into egg mixture. Transfer to pie crust, top with sliced zucchini (arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50 to 55 minutes. Set aside to let cool, and then serve warm or cold.
Ice Cream Sundae Pie
1 teaspoon plus 3 tablespoons butter, melted and divided
16 chocolate sandwich cookies, crushed
4 cups vanilla ice cream, softened
1/2 cup strawberry fruit spread
1/2 cup toasted walnut pieces
1 1/2 cup whipped topping
1/4 cup dark chocolate mini chunks or chips
12 fresh cherries
Use 1 teaspoon butter to butter a 9-inch pie pan. Combine cookies and 3 tablespoons butter in a bowl then press firmly into pan to form a crust; chill 30 minutes.
In a bowl, stir ice cream until spreadable then transfer half into crust and gently spread to cover bottom. Dollop fruit spread over ice cream then scatter with walnuts. Spoon remaining ice cream over walnuts and gently spread to edges. Spread whipped topping over the top, garnish with chocolate chunks, cover and freeze until firm, 4 to 6 hours. Garnish with cherries, briefly set the pan in warm water to loosen crust, slice and serve.