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Tuscan Spinach and Tomato "Crustini"

(161)
  91 reviews
  • 20 min prep time
  • 1 hr 15 min total time
  • 9 ingredients
  • 12 servings
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Create a classy appetizer that boasts fresh flavors--including basil, spinach and tomatoes--on a flaky crust.

Bake-Off® Contest 43, 2008
Dianna Wara
Washington, Illinois

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
packages (3 oz each) cream cheese, softened
5
teaspoons basil pesto
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1/3
cup diced red onion
2
small tomatoes, thinly sliced
1 1/2
tablespoons dry roasted sunflower kernels
1/3
cup shredded regular or smoked provolone cheese*
2
fresh basil leaves, thinly sliced

Steps

  • 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.
  • 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.
  • 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.
  • 4 Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.
  • 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.
  • 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.
  • 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.
  • 4 Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.

Expert Tips

*Two slices (from 8-oz package) regular or smoke-flavored provolone cheese, cut into 1 1/4x1/8-inch strips, can be substituted for the shredded provolone cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
160
Calories from Fat
100
% Daily Value
Total Fat
11g
18%
Saturated Fat
5g
26%
Trans Fat
0g
0%
Cholesterol
20mg
7%
Sodium
200mg
8%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
1g
1%
Protein
3g
3%
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 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; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008
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