Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Toasted Tuscan Walnut Squares

(18)
  2 reviews
  • 25 min prep time
  • 55 min total time
  • 8 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Bake-Off® Contest 43, 2008
Jennifer Harkleroad
Jacksonville, Florida

Ingredients

1/2
cup Fisher® Chef's Naturals® Walnut Halves and Pieces
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2/3
cup basil pesto
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1/2
cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
1/2
cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
1
cup crumbled feta cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
130
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
270mg
270%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
2%;
Calcium
10%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009 Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet