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Tuscan Spinach and Tomato "Crustini"

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Tuscan Spinach and Tomato "Crustini"
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 12
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Create a classy appetizer that boasts fresh flavors--including basil, spinach and tomatoes--on a flaky crust.
Updated Mar 25, 2014
Bake-Off® Contest 43, 2008
Bake-Off® Contest 43, 2008
Dianna Wara
Washington, Illinois

Ingredients

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.

Nutrition Information

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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