Toasted Tuscan Walnut Squares

By carvalhohm

Ingredients

• 1/2 cup walnut halves and pecans
• 1 can (13.8 ounce) refrigerated classic pizza crust
• 2/3 cup basil pesto
• 1 box (9 ounce) frozen chopped spinach; thawed, squeezed to drain
• 1/2 cup sun-dried tomatoes in oil, patted dry, cut int 1/4-inch slices
• 1/2 cup well-drained artichoke hearts (from 14 ounce can) coarsely chopped
• 1 cup crumbled feta cheese (4 ounces)
• 1 cup shredded mozzarella cheese (4 ounces)

Details

Servings 24
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 400 degrees. Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.

Lightly spray large cookie sheet or 15x10x1-inch pan with no-stick cooking spray. Unroll pizza crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.

Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.