Appetizer (Pillsbury artichoke and spinach)

By á-1230

Ingredients

• 1 1
• can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
• 2 2
• teaspoons olive oil
• 2 2
• cups torn fresh spinach
• 1/2 1/2
• cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped
• 4 4
• oz cream cheese (half of 8-oz package)
• 2 2
• teaspoons basil pesto
• Steps
• 1 1
• Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
• 2 2
• Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
• 3 3
• In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
• 4 4
• Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.
• Tips
• Skip a step! Buy jarred or frozen spinach-artichoke dip for the filling instead of making your own.
• Make these extra cheesy, and add a sprinkle of Parmesan cheese on top before baking.

Preparation

Step 1

Steps
1
Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
2
Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
3
In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
4
Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.
Tips
Skip a step! Buy jarred or frozen spinach-artichoke dip for the filling instead of making your own.

Make these extra cheesy, and add a sprinkle of Parmesan cheese on top before baking.