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Toasted Tuscan Walnut Squares

Toasted Tuscan Walnut Squares
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Refrigerated pizza crust gives you a head start in preparing a fabulous appetizer that feeds a crowd.

Prep Time:
25 Min
Total Time:
55 Min
Makes:
24 appetizers
Pillsbury Bake-Off
Jennifer Harkleroad
Jacksonville, FL
Bake-Off® Contest 43, 2008
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INGREDIENTS
1/2cup Fisher® Chef's Naturals® Walnut Halves and Pieces
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2/3cup basil pesto
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/2cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
1/2cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
1cup crumbled feta cheese (4 oz)
1cup shredded mozzarella cheese (4 oz)
DIRECTIONS
1.Heat oven to 400°F. Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.
2.Lightly spray large cookie sheet or 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough to 15x10-inch rectangle. Bake 8 to 12 minutes or edges are light golden brown.
3.Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
4.Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
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