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    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

 

 

 


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