Cheesy Spinach-Artichoke Bites

By carvalhohm

Ingredients

• 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain, thoroughly chopped
• 1 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
• 1/2 cup shredded Asiago cheese (2 oz)
• 1/4 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 medium cloves garlic, finely chopped
• 2 cans (16.3 oz each) refrigerated original biscuits (8 biscuits each)
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese

Details

Servings 32
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F. In large bowl, mix Filling ingredients.

2 Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 2 layers. Press each layer into 4-inch round, being careful not to tear dough. Spoon 1 rounded tablespoon filling on center of each dough round. Bring sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form wonton shape; press gathered dough to seal. Place bites 2 inches apart on ungreased cookie sheets.

3 Repeat step 2 with other can of biscuits and remaining filling.

4 Brush each bite with egg. Top with 1/4 cup Parmesan cheese.

5 Bake 18 to 22 minutes or until sides and tops of bites are golden brown. Serve warm.