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Cheesy Chicken and Artichoke Bites

Cheesy Chicken and Artichoke Bites
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Expecting a crowd? Make a simple appetizer with a perfect blend of familiar, crowd-pleasing flavors.

Prep Time:
30 Min
Total Time:
50 Min
Makes:
48 appetizers
Pillsbury Bake-Off
Noelle Kompa
Forest, VA
Bake-Off® Contest 43, 2008
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INGREDIENTS
2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
6slices fully cooked bacon (from 2.1-oz package)
1package (6 oz) refrigerated cooked chicken breast strips, cubed
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
1can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
2medium cloves garlic, finely chopped
1/2cup mayonnaise or salad dressing
1/4cup sour cream
1/2cup shredded Asiago cheese (2 oz)
1/4cup grated Parmesan cheese
DIRECTIONS
1.Heat oven to 375°F.
2.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.
3.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.
4.Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.
High Altitude (3500-6500 ft): Bake 16 to 24 minutes.
High Altitude (3500-6500 ft):

Bake 16 to 24 minutes.

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