Cheesy Chicken & Artichoke Bites

By ltrodrigu

Ingredients

• 2 8-ounce cans Pillsbury® refrigerated crescent dinner rolls or 2 8-ounce cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 6 slices bacon, cooked
• 6-ounces chicken breast, cubed
• 9-ounces frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
• 13.75-ounces quartered artichoke hearts, drained, coarsely chopped
• 2 medium cloves garlic, finely chopped
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup sour cream
• 1/2 cup shredded Asiago cheese (2 ounces)
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Heat oven to 375°F.

If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut dough into total of 8 rectangles.

Cut each rectangle into 6 2-inch squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups. Crumble bacon. 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.