- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 2 (3 ounce) packages cream cheese, softened
- 5 teaspoons basil pesto
- 1 (9 ounce) box Green Giant® frozen spinach, thawed, squeezed to drain
- 1/3 cup diced red onion
- 2 small tomatoes, thinly sliced
- 1 1/2 tablespoons Fisher® Dry Roasted Sunflower Kernels
- 1/3 cup shredded regular or smoked provolone cheese
- 2 fresh basil leaves, thinly sliced
- Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper, or spray with CRISCO(R) Original No-Stick Cooking Spray. Unroll pie crust on cookie sheet.
- In small bowl, stir together cream cheese and 4 teaspoons of the pesto. Spread cheese mixture over pie crust to within 1 inch of edge. Arrange spinach evenly over cream cheese mixture. Sprinkle onion over spinach. Arrange tomato slices in single layer over onion. Carefully fold 1-inch edge of crust over filling, pleating crust every 2 inches. Brush remaining 1 teaspoon pesto over edge of crust.
- Bake 20 minutes. Remove from oven; sprinkle sunflower kernels and provolone cheese evenly over filling. Bake 12 to 14 minutes longer or until cheese is melted and crust is light golden brown.
- Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.