Spinach and Artichoke Tarts

Name: Spinach and Artichoke Tarts
Prep time: 15 min
Cook time: 20 min
Yield: 24
Cuisine: American,
Ingredients: 1 package (14.1 ounces) refrigerated pie crusts (2 crusts); 1 package (8 ounces) cream cheese softened; 1 tsp McCormick® Perfect Pinch® Italian Seasoning; 1 tsp McCormick® Onion Powder; 1/4 tsp McCormick® Red Pepper, Crushed (optional); 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)

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.

15m

PREP TIME

20m

COOK TIME

150

CALORIES

8

INGREDIENTS

Servings: 24

Ingredients

1 package (14.1 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® Crushed Red Pepper, (optional)
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)

KEY PRODUCTS

INSTRUCTIONS

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.