Tuscan Spinach and Tomato Crustini |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This has scored some seriously great reviews in the latest edition of the Pillsbury Bake-off....cant wait to try it!! Ingredients:
1 pillsbury refrigerated pie crust |
2 (3 ounce) packages cream cheese, softened |
5 teaspoons basil pesto |
1 (9 ounce) box frozen spinach, thawed and squeezed to drain |
1/3 cup diced red onion |
2 small tomatoes, thinly sliced |
1 1/2 tablespoons dry roasted sunflower seeds |
1/3 cup provolone cheese, shredded (can also use smoked) |
2 fresh basil leaves, thinly sliced |
Directions:
1. Heat oven to 375°F.
2. Line a large cookie sheet with parchment paper or spray with nonstick cooking spray. Unroll pie crust onto cookie sheet.
3. In a small bowl, stir together the cream cheese and 4 tsp of the pesto. Spread this on pie crust to within 1 of the edge.
4. Arrange spinach evenly over cream cheese mixture. Sprinkle onion over spinach. Arrange tomato slices in a single layer over onion.
5. Carefully fold a 1 edge of crust over filling, pleating every 2 . Brush remaining pesto over folded edge of crust.
6. Bake 20 minutes. Remove from oven and sprinkle sunflower seeds and provolone evenly over crustini. Bake 12-14 min longer or until cheese is melted and crust is light golden brown.
7. Cool 15-20 minutes. Sprinkle with basil leaves and cut into wedges.
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