Tuscan Spinach and Tomato Crustini

• 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
• 13 cup diced red onion
• 2 small tomatoes, thinly sliced
• 1 12 tablespoons dry roasted sunflower seeds
• 13 cup provolone cheese, shredded (can also use smoked)
• 2 fresh basil leaves, thinly sliced

1. Heat oven to 375F.
2. Line a large cookie sheet with parchment paper or spray with nonstick cooking spray.
3. Unroll pie crust onto cookie sheet.
4. In a small bowl, stir together the cream cheese and 4 tsp of the pesto.
5. Spread this on pie crust to within 1" of the edge.
6. Arrange spinach evenly over cream cheese mixture.
7. Sprinkle onion over spinach.
8. Arrange tomato slices in a single layer over onion.
9. Carefully fold a 1" edge of crust over filling, pleating every 2".
10. Brush remaining pesto over folded edge of crust.
11. Bake 20 minutes.
12. Remove from oven and sprinkle sunflower seeds and provolone evenly over crustini.
13. Bake 12-14 min longer or until cheese is melted and crust is light golden brown.
14. Cool 15-20 minutes.
15. Sprinkle with basil leaves and cut into wedges.

crust, cream cheese, basil pesto, frozen spinach, red onion, tomatoes, sunflower seeds, provolone cheese, fresh basil

Taken from www.food.com/recipe/tuscan-spinach-and-tomato-crustini-289683 (may not work)