Tuscan Spinach and Tomato "Crustini"

By Booper-2

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 packages (3 oz each) cream cheese, softened
• 5 teaspoons basil pesto
• 1 box (9 oz) Green Giant® frozen chopped 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

Details

Servings 1
Cooking time 75mins
Adapted from pillsbury.com

Preparation

Step 1

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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.

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.

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