Tangy Spinach Chicken Tarts - Maureen Niven

Tangy Spinach Chicken Tarts - Maureen Niven
1 package (9 ounces) spinach, thawed and drained
10 ounces cooked chicken breast, finely chopped
1/3 cup sun dried tomatoes, drained and julienned
1 cup Asiago cheese, shredded
1/2 cup fresh basil, loosely packed, choppped
3 garlic cloves, minced
2 tablespoons pine nuts
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
2 cans (8 ounces each) crescent dinner rolls
Garnish
2 plum tomatoes
3 basil leaves
1/4 cup Asiago cheese
Olive oil for drizzling
Preheat oven to 375 degrees.
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.
Serves eight.
Nutrition values per serving: 402 calories, 22 g fat, 29 g carbohydrates, 3 g fiber, 23 g protein, 74 mg cholesterol, 627 mg sodium.