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Bake-Off® Contest 43, 2008
Washington, Illinois

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

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
160
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
200mg
200%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
2%;
Calcium
6%;
Iron
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 Choices:
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