Tangy Spinach Chicken Tarts
1 package (9 oz.) spinach, thawed and drained
10 oz. cooked chicken breast, finely chopped
1/3 C. sun dried tomatoes, drained and julienned
1 C. Asiago cheese, shredded
1/2 C. fresh basil, loosely packed, chopped
3 garlic cloves, minced
2 T. pine nuts
2 T. olive oil
1/2 t. salt, or to taste
1/4 t. freshly ground pepper
2 cans (8 oz. each) crescent dinner rolls
2 plum tomatoes
3 basil leaves
1/4 C. Asiago cheese
Olive oil for drizzling
Preheat oven to 375°F.
In a large bowl place the spinach, chicken, dried tomatoes, cheese, basil, garlic, nuts, oil and salt and pepper. Blend well; set aside.
To assemble the tarts, remove crescent dough from cans and place the four rectangles from each can on two ungreased cookie sheets. Unroll dough and firmly press on perforations to seal. Roll up edges of each rectangle to form an oval crust 4 to 5 inches in diameter.
Place 1/3 cup filling onto each oval. Cut plum tomatoes into slices and then cut in half again. Place 3 1/2 slices on top of tart. Drizzle with olive oil and sprinkle with pepper. Bake 20 - 24 minutes or until tarts are golden. Just before serving sprinkle tarts with extra cheese and snipped fresh basil for garnish.
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