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Spinach Tomato Mini Pies

  • Prep 15 min
  • Total 35 min
  • Ingredients 5
  • Servings 12

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

Angie McGowan
October 23, 2012

Ingredients

1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/3
cup frozen chopped spinach, thawed and drained
1/3
cup ricotta cheese
2
tablespoons grated Parmesan cheese
2
small plum (Roma) tomatoes, each cut into 6 thin slices

Steps

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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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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