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How to Make Flan
Peruvian Arroz con Pollo
Toasted Tuscan Walnut Squares
cup chopped walnuts
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
cup basil pesto
box (9 oz) frozen spinach, thawed, squeezed to drain
cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
cup crumbled feta cheese (4 oz)
cup shredded mozzarella cheese (4 oz)
Heat oven to 400°F. 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 cooking spray. Unroll pizza crust dough on cookie sheet; press dough to 15x10-inch rectangle. Bake 8 to 12 minutes or edges are light golden brown.
Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.
To quickly thaw frozen spinach, place in a colander and rinse with cool water until thawed. Drain well; squeeze dry with paper towels.
You can buy chopped walnuts, or you can buy walnuts in the shell, crack them open and chop them yourself.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of The Pillsbury Company ©2012
2012 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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