Tuscan Spinach and Tomato "Crustini"

  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 12

Ingredients

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.

Nutrition Facts

Serving Size: 1 Appetizer
Calories
160
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
200mg
8%
Potassium
120mg
3%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
1g
Protein
3g
% 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.
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