Toasted Tuscan Walnut Squares

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Toasted Tuscan Walnut Squares Ingredients

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

Instructions for Toasted Tuscan Walnut Squares

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.

Main Ingredient: PizzaCuisine: Italian

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