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Steps
1
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box.
2
If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough.
3
Gently press squares into mini muffin cups and three-fourths of the way up sides.
4
Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup.
5
Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm.
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Not a fan of feta cheese? Use 1/4 cup of shredded mozzarella cheese in its place.
Can't tell if your crescent dough is done? Use a fork to lift up one of the cups while still in the muffin pan.
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