Email to Linda T      

Recipe Categories: Auntiemom13's HOME PAGEAPPETIZERS BarCookies BEVERAGES BREAD BREAKFAST CAKES-and-PIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS Energy ETHNIC FRUIT HOMEMADE-MIXES JAMS-and-JELLIES MAINDISHES MARINADES MEATS MICROWAVE-RECIPES PASTA POULTRY RICE SaladDressings SALADS-and-DRESSINGS SALSA SANDWICHES SAUCES SMOOTHIES SNACKS SOUPS-and-STEWS VEGETABLES

Toasted Tuscan Walnut Squares




Source of Recipe


Pillsbury


Recipe Introduction


great potluck appetizer.


List of Ingredients




1/2 cup Fisher� Chef's Naturals� Walnut Halves and Pieces
1 can (13.8 oz) Pillsbury� refrigerated classic pizza crust
2/3 cup basil pesto
1 box (9 oz) Green Giant� frozen chopped spinach, thawed, squeezed to drain
1/2 cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
1/2 cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
1 cup crumbled feta cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)


Recipe



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

2 Lightly spray large cookie sheet or 15x10x1-inch pan with CRISCO� Original No-Stick 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.

3 Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.

4 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