Ingredients
2cupsfrozen spinach,chopped and thawed
6ozartichoke hearts,drained and chopped
½tspgarlic,minced
2tbspparmesan cheese,grated
4ozcream cheese,softened
¾cupmozzarella cheese,shredded and divided
½tspgarlic salt
pepper,to taste
1canseamless crescent dough
Preparation
Preheat oven to 375 degrees F.
In a bowl, combine the spinach, artichoke hearts, garlic and Parmesan cheese. Blend in the cream cheese and half of the mozzarella cheese. Season with salt and pepper and set aside.
Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8×12 rectangle. Cut the dough into 2 inch squares to have 24 squares total.
Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent.
Scoop 1 teaspoon of the spinach mixture on top of each crescent square and gently push in. Spread the remaining mozzarella cheese over the tops of each cup.
Bake for 15 to 17 minutes, until golden brown.
Let cool for 5 to 10 minutes before moving from tray.
Serve and enjoy!
