Cheesy Chicken and Artichoke Bites

Submitted by Mom2Rose

"Expecting a crowd? Make a simple appetizer with a perfect blend of familiar, crowd-pleasing flavors."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 48 mini-appys
• Serves: 24

ingredients

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls (8 rolls each)
• 6 slices fully cooked bacon
• 1 (6 ounce) package refrigerated cooked chicken breast strips, cubed
• 1 (9 ounce) box frozen spinach, thawed, squeezed to drain and thoroughly chopped
• 1 (13 3/4 ounce) can quartered artichoke hearts, drained, coarsely chopped
• 2 medium garlic cloves, finely chopped
• 1⁄2 cup mayonnaise or 1/2 cup salad dressing
• 1⁄4 cup sour cream
• 1⁄2 cup shredded asiago cheese (2 oz)
• 1⁄4 cup grated parmesan cheese

directions

1. Heat oven to 375°F
2. Separate dough from both cans into 8 rectangles; press perforations to seal.
3. Cut each rectangle into 6 (2-inch) squares.
4. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.
5. Heat bacon as directed on package; crumble.
6. In large bowl, mix bacon and remaining ingredients.
7. Place 1 tablespoon chicken filling in each cup.
8. Bake 12 to 20 minutes or until edges are golden brown.
9. Immediately remove from pans to serving platter. Serve warm.