- cooking spray
- 1 (13.8 ounce) can refrigerated crescent rolls
- 4 teaspoons olive oil
- 2 cups frozen chopped spinach, thawed and drained
- 1/2 teaspoon garlic, minced
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 (4 ounce) package cream cheese, softened
- 3/4 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 4 teaspoons pesto
- salt and ground black pepper to taste
- Preheat oven to 375 degrees F (190 degrees C). Spray a mini muffin tin lightly with cooking spray.
- Unroll crescent roll dough onto a lightly floured work surface and press into a 8x12-inch rectangle. Cut dough into 24 two-inch squares. Place each square into a muffin cup, gently pressing dough into the bottom and sides.
- Heat olive oil in a 3-quart saucepan over medium heat. Add spinach and garlic; cook and stir until wilted, about 1 minute. Add artichokes, cream cheese, 3/4 of the mozzarella cheese, and Parmesan cheese. Cook and stir until cheeses are melted, about 2 minutes. Stir in pesto, salt, and pepper.
- Push 1 teaspoon of the spinach mixture into each dough square; spread the remaining mozzarella cheese on top.
- Bake in the preheated oven until golden brown, 15 to 17 minutes. Let cool in pan for 5 to 10 minutes before moving mini bites from the tray.
08/02/2019
recipepes.com
spinach-artichoke mini bites, recipe
PT15M
PT1H
5
455 calories
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