Tuscan Tomato and Spinach "Crustini"

Prep Time 20 min
Cook Time 32 Min
Servings 12
Difficulty Easy

Ingredients

  • 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box.
  • 2 pkgs. (3 oz each) cream cheese, softened
  • 5 tsps. basil pesto
  • 1 box (9 oz) Green Giant frozen spinach, thawed, squeezed to drain
  • 1/3 cup diced red onion
  • 2 small tomatoes, thinly sliced
  • 1 1/2 tbsps. Fisher Dry Roasted Sunflower Kernels
  • 1/3 cup shredded regular or smoked provolone cheese*
  • 2 fresh basil leaves, thinly sliced

Directions

  • Step 1

    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper, or spray with CRISCO Original No-Stick Cooking Spray. Unroll pie crust on cookie sheet.

  • Step 2

    In small bowl, stir together cream cheese and 4 teaspoons of the pesto. Spread cheese mixture over pie crust to within 1 inch of edge. Arrange spinach evenly over cream cheese mixture. Sprinkle onion over spinach. Arrange tomato slices in single layer over onion. Carefully fold 1-inch edge of crust over filling, pleating crust every 2 inches. Brush remaining 1 teaspoon pesto over edge of crust.

  • Step 3

    Bake 20 minutes. Remove from oven; sprinkle sunflower kernels and provolone cheese evenly over filling. Bake 12 to 14 minutes longer or until cheese is melted and crust is light golden brown.

  • Step 4

    Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.

  • Step 5

    *Two slices (from 8-oz package) regular or smoked-flavored provolone cheese, cut into 1 1/4x1/8-inch strips, can be substituted for the shredded provolone cheese.

Serving size
(1 slice, 1/12 of pie)

  • Calories 230
  • Calories from Fat150g
  • Total Fat 17g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 320mg
  • Potassium 0mg
  • Total Carbohydrates 18g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet