Spinach-Artichoke Mini Bites | Tasty Recipes

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Spinach-Artichoke Mini Bites

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

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

Instructions :

Prep : 30M	Cook : 24M	Ready in : 53M

• 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.

Notes :

• For a fresh spinach equivalent, use 2 cups.

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