Spinach and Artichoke Tarts Recipe
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For an elegant presentation, prepare in tart pans and serve as thin wedges. For a more casual get-together, use crescent roll dough (see tip below) and cut into squares.
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1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 package (8 ounces) cream cheese, softened
1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
1 teaspoon McCormick® Onion Powder
1/4 teaspoon McCormick® Red Pepper, Crushed
1 package (10 ounces) frozen artichoke hearts, thawed and chopped
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 package (8 ounces) shredded Italian cheese blend (2 cups)
1. Preheat oven to 450°F. Prepare crusts as directed on package. Place in two 9-inch tart pans with removable bottoms; mold crusts to fit sides of pans. Pierce crusts with fork. Bake 8 to 10 minutes or until lightly browned. Reduce oven temperature to 400°F.
2. Meanwhile, mix cream cheese, Italian seasoning, onion powder and red pepper in large bowl until well blended. Add artichokes, spinach and grated cheese; mix well. Divide mixture in half. Spread evenly in crusts.
3. Bake 10 minutes or until cheese is melted. Cool 5 minutes. To serve, remove sides of pans. Cut tarts into thin wedges. Serve warm or at room temperature.
Test Kitchen Tip:
Refrigerated crescent roll dough may be substituted for the refrigerated pie crusts. Unroll 2 packages (8 ounces each) crescent rolls in greased 15x10-inch baking pan. Press perforations to seal. Bake in preheated 350°F oven 12 to 15 minutes or until golden brown. Spread spinach mixture evenly over top. Bake additional 10 minutes. Cool on wire rack. Cut into 2-inch squares.
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Calories: 150 Calories
Fat: 10 Grams
Protein: 4 Grams
Cholesterol: 19 Milligrams
Carbohydrates: 11 Grams
Sodium: 176 Milligrams
Fiber: 1 Grams
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