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Thursday, November 18, 2010

Cheesy Chicken and Artichoke Bites

Had these at a party the other night and they were yummy. Recipe from here.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

6 slices fully cooked bacon (from 2.1-oz package)

1 package (6 oz) refrigerated cooked chicken breast strips, cubed

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped

1 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped

2 medium cloves garlic, finely chopped

1/2 cup mayonnaise or salad dressing

1/4 cup sour cream

1/2 cup shredded Asiago cheese (2 oz)

1/4 cup grated Parmesan cheese

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut dough into total of 8 rectangles.

3. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups. Heat bacon as directed on package; crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.

4. Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

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