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Tuscan Spinach and Tomato "Crustini"

Tuscan Spinach and Tomato "Crustini"

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Pillsbury Kitchens

Updated Mar 25, 2014

Bake-Off® Contest 43, 2008

Dianna Wara
Washington, Illinois

Tuscan Spinach and Tomato "Crustini"

Tuscan Spinach and Tomato "Crustini"

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Prep Time 20 min
Total 1 hr 15 min
Ingredients 9
Servings 12

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 packages (3 oz each) cream cheese, softened
5 teaspoons basil pesto
1 box (9 oz) 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

Pillsbury Pie Crust

Instructions

Step
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.
Step
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.
Step
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.
Step
4

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

Nutrition

160 Calories

11g Total Fat

3g Protein

11g Total Carbohydrate

1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer

Calories: 160

Calories from Fat: 100

Total Fat: 11g; 18%

Saturated Fat: 5g; 26%

Trans Fat: 0g

Cholesterol: 20mg; 7%

Sodium: 200mg; 8%

Potassium: 120mg; 3%

Total Carbohydrate: 11g; 4%

Dietary Fiber: 1g; 4%

Sugars: 1g

Protein: 3g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 2%; 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 Choice

1

*Percent Daily Values are based on a 2,000 calorie diet.

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