Spinach Artichoke Bites
1 (8 oz.) package reduced fat cream cheese, softened
1/4 cup mayo
1/2 cup grated Parmesan or Romano cheese
2 cloves garlic, minced
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
2 tubes of crescent roll dough
shredded mozzarella (optional)
Preheat your oven to 375 degrees F. Lightly spray mini muffin tins with baking spray and set aside3.
Combine the first six ingredients in a large bowl, stirring to combine. Also set aside.
Roll crescent roll dough out onto a large cutting board or work surface. Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.
Using a pizza slicer or a knife, cut the dough into 12 roughly even squares. Press each of the dough squares into a mini muffin tin.
Using a teaspoon, fill each cup with the spinach artichoke mixture. If you would like, sprinkle each with a little shredded mozzarella.
Bake for 12 minutes. Allow to cool and serve.
Recipe and photo adapted from Pork House Love.
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