Spinach Artichoke Bites
Spinach artichoke bites are encased in a flaky crescent cup for a favorite finger food appetizer, ready in 20 minutes and always a hit!
Servings: 24
Ingredients
- 2 cups frozen spinach, chopped and thawed
- 6 ounces artichoke hearts, drained and chopped
- ½ teaspoon minced garlic, minced
- 2 tablespoons parmesan cheese, grated
- 4 ounces cream cheese, softened
- ¾ cup mozzarella cheese, shredded and divided
- ½ teaspoon garlic salt (with parsley flakes)
- black pepper, to taste
- 1 (8-ounce) can refrigerated seamless crescent dough
Instructions
- Preheat oven to 375°F.
- In a bowl, combine spinach, artichoke hearts, garlic, and Parmesan cheese. Blend in cream cheese and half of the mozzarella cheese. Season with salt and pepper and set aside.
- Using a rolling pin, lay out dough on a cutting board and lightly stretch it to an 8x12 rectangle. Cut dough into 2-inch squares, so you have 24 squares total.
- Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
- Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
- Bake for 15-17 minutes, until golden brown. Let cool for 5-10 minutes before moving from the tray. ENJOY!
Video
Notes
Make ahead of time. Refrigerate for up to 24 hours before baking. Cover and place in the fridge. Add a few extra minutes to the cooking time.
Store. Place in an airtight container and reheat in the microwave when ready to enjoy.
Freeze. Place in a freezer-safe Ziploc bag and let thaw overnight in the fridge before reheating.
Nutrition
Calories: 72kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 202mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 1685IU | Vitamin C: 2.2mg | Calcium: 45mg | Iron: 0.5mg