Spinach Tomato Mini Pies

Blogger Angie McGowan of Eclectic Recipes shares a simple, pretty appetizer idea.

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  • prep time 15 min
  • total time 35 min
  • ingredients 5
  • servings 12
 

Ingredients

1
can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/3
cup Green Giant™ frozen chopped spinach, thawed and drained
1/3
cup ricotta cheese
2
tablespoons grated Parmesan cheese
2
small plum (Roma) tomatoes, each cut into 6 thin slices

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 12 mini muffin cups or mini tart pans with cooking spray.
  • 2 Unroll dough on work surface; cut into 12 squares. Place each square in muffin cup, gently pressing in bottom and letting corners of dough overhang top of cup.
  • 3 In small bowl, mix spinach and cheeses. Spoon 1 tablespoon filling into each crust-lined cup. Top each with 1 tomato slice. Fold corners of dough over tomato.
  • 4 Bake 15 to 20 minutes or until golden brown. Serve warm.
  • 1 Heat oven to 375°F. Spray 12 mini muffin cups or mini tart pans with cooking spray.
  • 2 Unroll dough on work surface; cut into 12 squares. Place each square in muffin cup, gently pressing in bottom and letting corners of dough overhang top of cup.
  • 3 In small bowl, mix spinach and cheeses. Spoon 1 tablespoon filling into each crust-lined cup. Top each with 1 tomato slice. Fold corners of dough over tomato.
  • 4 Bake 15 to 20 minutes or until golden brown. Serve warm.

EXPERT TIPS

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Expert Tips

Squeeze the thawed spinach with paper towels to remove excess moisture.

For extra flavor, roast the tomato slices at 450° for 5 to 7 minutes before adding to the top of the mini pies.

A can of Pillsbury® refrigerated crescent rolls can be used in place of the seamless dough sheet. Unroll the dough into 1 long rectangle, and firmly press to seal the seams and perforations before cutting into squares.

Nutritional information

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