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Tuscan Broccoli-Tomato Tarts

Tuscan Broccoli-Tomato Tarts

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Pillsbury Kitchens

Updated Aug 2, 2016

Bake-Off® Contest 47, 2014

Jan Doe
Roebuck, South Carolina

Tuscan Broccoli-Tomato Tarts

Tuscan Broccoli-Tomato Tarts

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Prep Time 25 min
Total 45 min
Ingredients 7
Servings 24

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg white, slightly beaten
1 bag (11 oz) Tuscan seasoned broccoli
1/2 cup shredded sharp Cheddar cheese (2 oz)
1/4 cup mayonnaise
1/4 cup chopped red onion
1/3 cup chopped sun-dried tomatoes in oil, drained on paper towels

Pillsbury Pie Crust

Instructions

Step
1

Heat oven to 400°F. Unroll pie crust on work surface. Using 2-inch round cutter, cut 24 rounds from crust, rerolling dough as necessary. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups; brush lightly with egg white. Bake 8 minutes.
Step
2

Meanwhile, microwave broccoli as directed on bag; drain. Cool slightly; finely chop. In small bowl, mix cheese and mayonnaise.
Step
3

Spoon slightly less than 1/2 teaspoon onion and about 1/4 teaspoon tomatoes into each cup. Top with 1 tablespoon broccoli (cups will be full). Spoon about 1 teaspoon mayonnaise mixture on top of each cup.
Step
4

Bake 16 to 20 minutes or until crust is light golden brown and cheese is melted. Immediately remove from pan to serving plate. Serve warm.

Nutrition

70 Calories

5g Total Fat

1g Protein

5g Total Carbohydrate

0g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 70

Calories from Fat: 45

Total Fat: 5g; 8%

Saturated Fat: 1 1/2g; 8%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 120mg; 5%

Potassium: 65mg; 2%

Total Carbohydrate: 5g; 2%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 6%; 6%

Calcium: 2%; 2%

Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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