Spinach-Artichoke Mini Bites Recipe

Name: Spinach-Artichoke Mini Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 can Pillsbury™ refrigerated classic pizza crust; 2 teaspoons (10 mL) olive oil; 2 cups (500 mL) torn fresh spinach; 1/2 cup (125 mL) drained marinated artichoke hearts, coarsely chopped; 125 g (half 250 g pkg) brick-style cream cheese; 2 teaspoons (10 mL) basil pesto

Ingredients

1 can Pillsbury™ refrigerated classic pizza crust
2 teaspoons (10 mL) olive oil
2 cups (500 mL) torn fresh spinach
1/2 cup (125 mL) drained marinated artichoke hearts, coarsely chopped
125 g (half 250 g pkg) brick-style cream cheese
2 teaspoons (10 mL) basil pesto

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 12 servings

Instructions

Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.

Appetizers