Tuscan Spinach And Tomato Crustini

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.