Rotisserie Seasoned Turkey Breast & Zucchini Rosette Pie
Rotisserie Seasoned Turkey Breast
1 refrigerated pie crust
4 medium zucchini; mix of yellow and green
1 cup ricotta cheese
3 cloves garlic
1 lemon, for zest and juice
6 sprigs fresh thyme
1/4 tsp red pepper flakes
salt and pepper to taste
Olive oil as needed
Preheat the oven to 350 degrees F.
Place refrigerated pie crust in your pie dish.
Mix together the filling: combine ricotta, garlic, red pepper flakes, lemon juice and zest, salt and pepper until smooth. Spread the ricotta mixture on the base of the crust.
Slice zucchini and Bistro Favorites Rotisserie Seasoned Turkey Breast into ribbons or strips. To create the pattern, alternate between zucchini and turkey ribbons working from the outside to the middle until filled.
Brush lightly with olive oil and bake for 35-40 minutes. Remove from the oven and drizzle with honey. Serve slices warm.