Spinach Artichoke Bites
User Reviews
5
Spinach Artichoke Bites
Description
This recipe assembles a filling from thawed spinach, drained and chopped artichoke hearts, garlic, Parmesan, cream cheese, and shredded mozzarella. The mixture combines creamy and slightly tangy cheeses with well-seasoned greens. It is spooned into small squares of rolled crescent dough pressed into a mini muffin tin, which bakes into a flavorful handheld bite.
Baking until golden crisp creates a contrast between the tender, cheesy filling and the flaky, savory dough exterior. The mozzarella on top melts and browns slightly for added richness. The baking time is short, making these convenient warm appetizers or snacks.
You can prepare these bites up to 24 hours in advance by filling and refrigerating, then add a few extra minutes to baking time. Leftover bites store well in an airtight container and reheat in the microwave. Freezing is also possible with a thaw period before reheating.
Ingredients
- 2 cups spinach chopped and thawed, frozen
- 6 ounces artichoke hearts drained and chopped
- ½ teaspoon garlic minced
- 2 tablespoons Parmesan Cheese grated
- 4 ounces cream cheese softened
- ¾ cup mozzarella cheese shredded and divided
- ½ teaspoon garlic salt with parsley flakes
- black pepper to taste
- 1 (8-ounce) can crescent dough refrigerated, seamless
Instructions
- Preheat oven to 375°F.
- In a bowl, combine spinach, artichoke hearts, garlic, and Parmesan cheese. Blend in cream cheese and half of the mozzarella cheese. Season with salt and pepper and set aside.
- Using a rolling pin, lay out dough on a cutting board and lightly stretch it to an 8x12 rectangle. Cut dough into 2-inch squares, so you have 24 squares total.
- Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
- Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
- Bake for 15-17 minutes, until golden brown. Let cool for 5-10 minutes before moving from the tray. ENJOY!
Notes
- Prepare these bites in advance by refrigerating up to 24 hours before baking; increase baking time slightly.
- Store leftovers in an airtight container and reheat in the microwave when ready to eat.
- Freeze baked bites in freezer-safe bags; thaw overnight in refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 202mg | 8% |
| Potassium | 54mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1685IU | 34% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
