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Spinach, Artichoke and Feta Bites

(7)
  6 reviews
  • 30 min prep time
  • 50 min total time
  • 5 ingredients
  • 24 servings
  • Pinterest
    921
  • Facebook
    187
  • Save
    2K
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Need a fun vegetarian app for your party platters? Look no further--these creamy, cheesy treats are sure to please veggie-lovers and meat-eaters alike.

Ingredients

1
box (10 oz) frozen creamed spinach
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
jar (6 oz) Progresso™ marinated artichokes, drained, chopped and patted dry
2
tablespoons drained chopped oil-packed sun-dried tomatoes
1/4
cup crumbled feta cheese

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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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