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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion in hot oil in a large skillet or Dutch oven over medium-high heat for 25 minutes or until golden. Stir in salt and pepper.

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  • Unfold 1 piecrust, and roll to press out fold lines. Place on a lightly greased baking sheet; roll to a 13-inch circle.

  • Spoon onion mixture onto piecrust, leaving a 1-inch border; lightly brush border with water.

  • Roll remaining piecrust to press out fold lines; cut into 1/2-inch strips. Arrange in a lattice design over filling; fold edges up over lattice, pressing to seal. Place olives in some of lattice openings.

  • Bake at 375° on lower oven rack for 25 to 30 minutes or until golden brown.

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