Spinach Artichoke Bites
Ingredients
- 1 8-ounce package cream cheese, softened
- 1/4 cup Miracle Whip or mayonnaise
- 1/2 cup Parmesan or Romano cheese, grated
- 2 cloves garlic, peeled and minced
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and drained
- 2 tubes of crescent roll dough
- Mozzarella, shredded
Instructions
- Pre-heat oven to 375°F.
- Lightly spray mini muffin tins with baking spray.
- In a large bowl, combine the first six ingredients; stirring well; set aside
- Roll the crescent roll dough out onto a large cutting board/work surface.
- Working with half of the dough, or 4 triangles, at a time, pinch all of the creases together so that you have one big piece of dough.
- Using a pizza slicer or a knife, cut the dough into 12 roughly even squares; don't worry if they're not perfect.
- Press each of the dough squares into a mini muffin tin.
- Using a teaspoon, fill each cup with the spinach artichoke mixture.
- At this point, sprinkle each one with shredded mozzarella.
- Place bites in the oven and bake for 12 minutes.
- Remove from oven, wait a couple minutes until they are cool enough to touch, and use a teaspoon to get them out of the cups and onto the plate for serving.
Notes
Tip for draining spinach – place all of the thawed spinach in the center of a clean dish towel, close the towel up with your hand and while holding over the sink, use your other hand to twist and squeeze until all of the water has been squeezed out. Works like a charm and saves you tons of paper towels.