Description
Irresistible bite-sized pastries filled with creamy spinach and artichoke dip, perfect for gatherings and quick snacks.
Ingredients
Scale
- 2 cups frozen spinach, chopped and thawed (squeeze dry)
- 6 oz artichoke hearts, drained and chopped
- 1/2 tsp minced garlic
- 2 tbsp grated Parmesan cheese
- 4 oz cream cheese, softened
- 3/4 cup shredded mozzarella cheese, divided
- 1/2 tsp garlic salt with parsley flakes
- Black pepper, to taste
- 1 (8 oz) can refrigerated seamless crescent dough
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan.
- In a medium bowl, combine spinach, artichokes, garlic, Parmesan, cream cheese, and half of the mozzarella. Season and mix until smooth.
- Unroll the crescent dough on a floured surface and roll into an 8×12-inch rectangle. Cut into 24 squares.
- Press each square into the greased muffin well to form small cups.
- Spoon about 1 teaspoon of the filling into each cup and sprinkle with remaining mozzarella.
- Bake for 15–17 minutes until golden and bubbly. Cool slightly before serving.
Notes
For best texture, ensure spinach is well squeezed to avoid a runny filling. These bites can be made ahead by preparing the filling and assembling shortly before baking.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 70
- Sugar: 1g
- Sodium: 200mg
- Fat: 4.8g
- Saturated Fat: 2.4g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 0g
- Protein: 2.5g
- Cholesterol: 10mg