The last recipe (finally) that I’ll share from our annual BYOP party on October 25th. These little bites were quick to put together and also quick to exit the plate as everyone loved them!
Cheesy Chicken and Artichoke Bites (Pillsbury Bake-Off Magazine, May 2008)
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls (8 rolls each)
6 slices fully cooked bacon (from 2.1-oz pkg)
1 package (6 oz) refrigerated cooked chicken breast strips, cubed
1 box (9 oz) frozen 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 mayo or salad dressing
1/4 cup sour cream
1/2 cup shredded Asiago cheese (2 oz)
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees. Separate dough from both cans into 8 rectangles; press perforations to seal. 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.
Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.