Cheesy Chicken and Artichoke Bites

Expecting a crowd? Make a simple appetizer with a perfect blend of familiar, crowd-pleasing flavors.

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Servings 48

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( 35 ) Ratings

35 Ratings

5 Stars 14%

4 Stars 11%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 2 )

63cc909e-82fb-482d-9162-ce5967a7fe74

Bake-Off® Contest 43, 2008

Noelle Kompa

Forest, Virginia

ingredients 10
Prep Time 30 min
Total Time 50 min

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

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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.