Cheesy Chicken and Artichoke Bites

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READY IN: 1hr 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup mayonnaise or 1/2 cup salad dressing
  • 14
  • 12
    cup shredded asiago cheese (2 oz)
  • 14
    cup grated parmesan cheese
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DIRECTIONS

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