SPINACH-ARTICHOKE MINI BITES

Spinach-Artichoke Mini Bites image

Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!

Provided by Rich Girl 319

Categories Appetizers and Snacks Pastries

Time 53m

Yield 24

Number Of Ingredients 11

Ingredients

cooking spray
1 (13.8 ounce) can refrigerated crescent rolls
4 teaspoons olive oil
2 cups frozen chopped spinach, thawed and drained
½ teaspoon garlic, minced
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (4 ounce) package cream cheese, softened
¾ cup shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
4 teaspoons pesto
salt and ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 8.9 g, Cholesterol 8.1 mg, Fat 7.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 252.6 mg, Sugar 1.3 g