Spinach Tomato Mini Pies

So chic! It doesn't get easier than this simple, pretty appetizer idea. MORE+ LESS-

Angie McGowan

October 23, 2012

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1/3

cup frozen chopped spinach, thawed and drained

1/3

cup ricotta cheese

tablespoons grated Parmesan cheese

small plum (Roma) tomatoes, each cut into 6 thin slices

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1

Heat oven to 375°F. Spray 12 mini muffin cups or mini tart pans with cooking spray.
2

Unroll dough on work surface; cut into 12 squares. Place each square in muffin cup, gently pressing in bottom and letting corners of dough overhang top of cup.
3

In small bowl, mix spinach and cheeses. Spoon 1 tablespoon filling into each crust-lined cup. Top each with 1 tomato slice. Fold corners of dough over tomato.
4

Bake 15 to 20 minutes or until golden brown. Serve warm.

Squeeze the thawed spinach with paper towels to remove excess moisture.
For extra flavor, roast the tomato slices at 450° for 5 to 7 minutes before adding to the top of the mini pies.
A can of Pillsbury® refrigerated crescent rolls can be used in place of the seamless dough sheet. Unroll the dough into 1 long rectangle, and firmly press to seal the seams and perforations before cutting into squares.