Tuscan Spinach and Tomato "Crustini"

Create a classy appetizer that boasts fresh flavors--including basil, spinach and tomatoes--on a flaky crust.

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Servings 12

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Bake-Off® Contest 43, 2008

Dianna Wara

Washington, Illinois

ingredients 9
Prep Time 20 min
Total Time 1 hr 15 min

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 Fisher® Dry Roasted Sunflower Kernels

1/3: cup shredded regular or smoked provolone cheese*

2: fresh basil leaves, thinly sliced

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Directions

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

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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.