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Pillsbury

Spinach-Artichoke Mini Bites

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Bloggers Adam and Joanne Gallagher from Inspired Taste cleverly transform the classic spinach-artichoke dip into mini bites.
Prep Time: 10 Min
Total Time: 
Makes: 12 mini deep-dish pizzas
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INGREDIENTS:
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2
teaspoons olive oil
2
cups torn fresh spinach
1/2
cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped
4
oz cream cheese (half of 8-oz package)
2
teaspoons basil pesto
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DIRECTIONS:
  • Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
  • 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.
  • 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.
  • Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.
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Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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