Description
Delicious spinach artichoke bites featuring a creamy blend of spinach, artichokes, and cheeses baked inside buttery crescent dough. Perfect as an appetizer or finger food for parties and gatherings.
Ingredients
Spinach Artichoke Filling
- 2 cups frozen spinach, chopped and thawed
- 6 ounces artichoke hearts, drained and chopped
- ½ teaspoon minced garlic
- 2 tablespoons parmesan cheese, grated
- 4 ounces cream cheese, softened
- ⅜ cup mozzarella cheese, shredded (half of ¾ cup)
- ½ teaspoon garlic salt with parsley flakes
- Black pepper, to taste
Dough and Topping
- 1 (8-ounce) can refrigerated seamless crescent dough
- ⅜ cup mozzarella cheese, shredded (remaining half of ¾ cup)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the spinach artichoke bites.
- Prepare Filling: In a mixing bowl, combine the chopped spinach, artichoke hearts, minced garlic, and grated parmesan cheese. Add softened cream cheese and half of the shredded mozzarella cheese. Mix thoroughly until well blended. Season the mixture with garlic salt and black pepper to taste, then set aside.
- Prepare Dough: On a clean cutting board, roll out the refrigerated crescent dough with a rolling pin, gently stretching it to form an 8x12 inch rectangle. Cut the dough into 24 squares, each about 2 inches in size.
- Form Cups: Lightly grease a mini muffin tin. Place each dough square into a muffin slot, pressing down gently to create an indent. It is not necessary to mold the dough tightly to the muffin cup.
- Fill and Top: Spoon about one teaspoon of the spinach artichoke filling into each dough cup and gently press down to compact the filling slightly. Then, sprinkle the remaining shredded mozzarella cheese evenly over the tops of all filled cups.
- Bake: Place the mini muffin tin in the preheated oven and bake for 15 to 17 minutes or until the dough is golden brown and cooked through.
- Cool and Serve: Remove from oven and allow the bites to cool in the tin for 5 to 10 minutes before transferring them to a serving plate. Enjoy warm or at room temperature.
Notes
- Make sure to thoroughly drain and chop the artichoke hearts to avoid excess moisture in the filling.
- Use softened cream cheese for easier mixing and a creamier texture.
- If mini muffin tins are not available, you can use regular muffin tins but expect larger bites and adjust baking time accordingly.
- These bites taste best served warm but can be reheated in an oven or air fryer for a few minutes.
- You can substitute fresh spinach if preferred, just ensure it is cooked and drained well to remove excess water.
