Spinach Artichoke Hearts in Mini Bread Bowls
Ready In: 33 mins
Serves: 8
Yields: 2 per person
Ingredients
- 1 cup chopped fresh spinach or 1 cup frozen spinach, drained
- 1 cup chopped artichoke heart, drained
- 1⁄2 teaspoon salt
- 1 teaspoon italian seasoning
- 1 teaspoon basil
- 1⁄2 teaspoon white pepper
- 2 beaten egg whites
- 4 slices round provolone cheese, chopped
- 1⁄2 cup dry parmesan cheese
- 1 1⁄2 cups shredded mozzarella cheese
- 1 (17 1/3ounce) can large refrigerated biscuits, grand size 8 -10 Biscuits or 16 biscuits, your choice homemade
- Pam cooking spray
Directions
- Stem fresh spinach and chop or thaw frozen chopped spinach.
- Press and drain.
- Place in measuring cup. Measure a full cup.
- Chop the artichoke hearts.
- Press and drain.
- Place in measuring cup. Measure a full cup.
- In medium bowl add spinach and artichoke hearts, salt, italian seasoning, basil and white pepper. Add egg whites and mix.
- Add provolone and parmesan cheese and mix.
- Cut each biscuit in half so you have 16 rounds or roll out & cut one inch thick rounds.
- Spray Pam into muffin tin.
- Preheat oven 400*.
- Pat each round in the tin so it is flat on the bottom and comes up on the sides.
- Prick the bottom of each with a fork.
- Put in the oven about 5 - 6 minutes until bottoms starts to cook.
- Take out and fill muffin cups with vegetable mixture 3/4 full.
- Return to oven and cook about 10 to 12 minutes.
- Take out and top with shredded cheese.
- Return to over until melted and a little brown.
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