Ingredients
The following ingredients have 4 Servings
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 2 teaspoons olive oil
- 2 cups torn fresh spinach
- 1/2 cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped
- 4 oz cream cheese (half of 8-oz package)
- 2 teaspoons basil pesto
Instruction
- Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
- Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
- In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
- Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.
