 | | Directions | 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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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 24
|  | | Ingredients | | - | | 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) |
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| | Nutrition (per serving) | |
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