Spinach-Artichoke Mini Bites

Name: Spinach-Artichoke Mini Bites
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Spray a mini muffin tin lightly with cooking spray.
2

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.
3

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.
4

Push 1 teaspoon of the spinach mixture into each dough square; spread the remaining mozzarella cheese on top.
5

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.