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Toasted Tuscan Walnut Squares

Pillsbury Kitchens
Updated Feb 18, 2009
Bake-Off® Contest 43, 2008
Jennifer Harkleroad
Jacksonville, Florida
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Refrigerated pizza crust gives you a head start in preparing a fabulous appetizer that feeds a crowd.

Toasted Tuscan Walnut Squares

  • Prep Time 25 min
  • Total 55 min
  • Ingredients 8
  • Servings 24
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Ingredients

  • 1/2 cup Fisher® Chef's Naturals® Walnut Halves and Pieces
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 2/3 cup basil pesto
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1/2 cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
  • 1/2 cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
  • 1 cup crumbled feta cheese (4 oz)
  • 1 cup shredded mozzarella cheese (4 oz)

Instructions

  • Step 
    1
    Heat oven to 400°F. Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.
  • Step 
    2
    Lightly spray large cookie sheet or 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough to 15x10-inch rectangle. Bake 8 to 12 minutes or edges are light golden brown.
  • Step 
    3
    Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
  • Step 
    4
    Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.

Nutrition

130 Calories
8g Total Fat
5g Protein
10g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
130
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
270mg
11%
Potassium
115mg
3%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1/2 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; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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