Tuscan Spinach and Tomato "Crustini"

  91 reviews
  • 20|min prep time
  • 1|hr|15|min total time
  • 9 ingredients
  • 12 servings

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


  1. 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. 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. 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. 4 Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.




Nutrition Information

Recipe Step Photos

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