>From the Pillsbury website...
Tuscan Spinach and Tomato "Crustini"Create a classy appetizer that boasts fresh
flavors--including basil, spinach and tomatoes--on a flaky crust.
1 Hr 15 Min
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as
directed on box
2 packages (3 oz each) cream cheese, softened
5 teaspoons basil pesto
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1/3 cup diced red onion
2 small tomatoes, thinly sliced
1 1/2 tablespoons Fisher® Dry Roasted Sunflower Kernels
1/3 cup shredded regular or smoked provolone cheese*
2 fresh basil leaves, thinly sliced
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
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
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.
Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.
*Two slices (from 8-oz package) regular or smoke-flavored provolone cheese, cut
into 1 1/4x1/8-inch strips, can be substituted for the shredded provolone
High Altitude (3500-6500 ft): In step 3, increase second bake time to 14 to 16
~~~***Rhonda G in Missouri***~~~
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