Cheesy Chicken and Artichoke Bites

By HeatherS

Ingredients

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 6 slices fully cooked bacon (from 2.1-oz package)
• 1 package (6 oz) refrigerated cooked chicken breast strips, cubed
• 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
• 1 can (13.75 oz) 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 oz)
• 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. 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.