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Spinach, Artichoke And Feta Bites

posted in Food & Drink > Recipes
12/03/2016
  • 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
    • Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box.
    • 2If 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.
    • 3Gently press squares into mini muffin cups and three-fourths of the way up sides.
    • 4Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup.
    • 5Bake 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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