Posted by Peoria Journal-Star, IL on April 24, 2008 at 11:30:13:
'Crustini' doesn't win bake off for Washington woman
Third and final trip as a finalist a strike out for Dianna Wara
Wednesday, April 23, 2008
BY JENNIFER DAVIS
OF THE JOURNAL STAR
WASHINGTON - Dianna Wara is done.
Not with creating yummy, impromptu snacks, but with entering the Pillsbury Bake-Off. This last trip to Dallas was her third as one of the top 100 finalists, and her last.
"In this contest, you're only allowed three times and you're done," said the special education teacher's aide at Lincoln Grade School in Washington.
Looking back, Wara wouldn't change a thing.
"All three of my recipes were very good recipes. In the scheme of things, in my last bake-off I won $10,000 - that's not exactly chump change." That was for a warm chicken taco salad she created.
This year's entry was something she threw together when friends stopped by unexpectedly. She took some panini leftovers, put them in a pie crust and the "crustini" was born.
"I had a lot of people come up to me and thank me for making something meat-free."
Wara still can't pinpoint what category of cooking she loves most.
"Anything where I can experiment, that I can have a say in - something I can create, that's what I love to do," she says.
Tuscan Spinach and Tomato "Crustini"
1 Pillsbury refrigerated pie crust (from 15-ounce box) softened as directed
2 packages (3 ounces each) of cream cheese, softened
5 teaspoons basil pesto
1 box (9 ounces) frozen spinach, thawed
and squeezed to drain
1/3 cup diced red onion
2 small tomatoes, thinly sliced
11/2 tablespoons dry roasted sunflower kernels
1/3 cup shredded regular or smoked provolone cheese
2 fresh basil leaves, thinly sliced
Heat oven to 375 degrees. Line large cookie sheet with cooking parchment paper or spray with no-stick spray. Unroll pie crust on cookie sheet.
In small bowl, stir together cream cheese and 4 teaspoons of the pesto. Spread cheese mixture over pie crust to within 1 inch of the edge. Arrange spinach evenly over cream cheese and then sprinkle onion over the spinach. Arrange tomato slices in a single layer over onion.
Carefully fold 1-inch edge over filling, pleating crust every 2 inches.
Brush remaining 1 teaspoon pesto over edge of crust.
Bake 20 minutes.
Remove from oven; sprinkle sunflower kernels and provolone cheese evenly over filling.
Bake 12 to 14 minutes longer or until cheese is melted and crust is light golden brown.
Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.
Note: For high altitudes, increase second bake time to 14 to 16 minutes.
Nutrition information: Calories 170 (110 calories from fat); total fat 12 grams (saturated fat 6 grams; 0 trans fat); cholesterol 20 milligrams; sodium 180 milligrams; total carbohydrates 11 grams; 0 dietary fiber; sugars 1 gram.