Spinach Tomato Mini Pies

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

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Servings 12

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ingredients 5
Prep Time 15 min
Total Time 35 min

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

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Directions

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.