Description
Deliciously flaky spinach artichoke bites featuring a creamy mixture of spinach, artichoke hearts, and cheeses encased in crescent dough. A perfect finger food appetizer that’s easy to prepare and always a crowd-pleaser.
Ingredients
Scale
Spinach Artichoke Filling
- 2 cups frozen spinach, chopped and thawed
- 6 ounces artichoke hearts, drained and chopped
- ½ teaspoon minced garlic
- 2 tablespoons parmesan cheese, grated
- 4 ounces cream cheese, softened
- ⅜ cup mozzarella cheese, shredded (half of ¾ cup)
- ½ teaspoon garlic salt with parsley flakes
- Black pepper, to taste
Dough
- 1 (8-ounce) can refrigerated seamless crescent dough
- Additional ⅜ cup mozzarella cheese, shredded (remaining half)
Instructions
- Preheat the oven: Set your oven to 375°F to ensure a perfectly cooked, golden brown crust.
- Prepare the filling: In a mixing bowl, combine chopped and thawed spinach, chopped artichoke hearts, minced garlic, and grated parmesan cheese. Blend in the softened cream cheese and half of the shredded mozzarella cheese. Season the mixture with garlic salt and black pepper to taste, then set aside.
- Prepare the dough: Using a rolling pin, lay out the refrigerated crescent dough on a clean cutting board. Lightly stretch it to form an 8 by 12-inch rectangle for even portioning. Cut the dough into 2-inch squares, resulting in approximately 24 squares.
- Shape the bites: Lightly grease a mini muffin tin to prevent sticking. Place one dough square in each mini muffin slot, gently pressing down to create a slight cup indentation. There’s no need to mold the dough tightly; it will shape perfectly while baking.
- Fill the cups: Spoon about one teaspoon of the spinach and artichoke mixture into each dough-lined muffin cup. Gently press the filling down so it sits well within the indented dough.
- Add the topping: Evenly sprinkle the remaining shredded mozzarella cheese over the tops of each filled crescent cup.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 17 minutes or until the bites turn golden brown and the cheese is bubbly.
- Cool and serve: Allow the bites to cool for 5 to 10 minutes in the tin before carefully removing. Serve warm and enjoy your delicious spinach artichoke bites!
Notes
- Spinach artichoke bites are encased in flaky crescent dough that adds a buttery texture complementing the creamy filling.
- This appetizer is ready in about 20 minutes, making it excellent for quick snack cravings or party treats.
- Ensure spinach is well-drained after thawing to avoid soggy bites.
- Feel free to customize seasoning with additional herbs like basil or oregano for varied flavor.
- If you prefer a cheesy crust, brush the dough edges with a little melted butter before baking.
- These bites freeze well; bake from frozen adding a few extra minutes to baking time.
Nutrition
- Serving Size: 1 bite
- Calories: 72 kcal
- Sugar: 1 g
- Sodium: 202 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 8 mg
