Spinach, Artichoke and Feta Bites

• Vegetarian

• Produce

  • 1 box Creamed spinach, frozen
  • 1 jar Progresso marinated artichokes
  • 2 tbsp Sun-dried tomatoes, oil packed

• Bread & Baked Goods

  • 1 can Pillsbury crescent dinner rolls, Refrigerated

• Dairy

  • 1/4 cup Feta cheese

Found on pillsbury.com

Description

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

Directions

• 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.

Nutrition