Spinach, Artichoke and Feta Bites

Prep 30 min
Total 50 min
Ingredients 5
Servings 24

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. MORE+ LESS-

By Pillsbury Kitchens

Updated October 12, 2018

Make with

Pillsbury Crescents

Ingredients

box (10 oz) frozen creamed spinach

can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

jar (6 oz) Progresso™ marinated artichokes, drained, chopped and patted dry

tablespoons drained chopped oil-packed sun-dried tomatoes

1/4

cup crumbled feta cheese

Steps

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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.