Tuscan Tomato and Spinach "Crustini"
- 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
- 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.
Bake-Off is a registered trademark of General Mills ©2008
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
(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