Thursday, December 24, 2015

Spinach, Artichoke, and Tomato Bites

 Here's the perfect little appy to serve at your next holiday party. They look really impressive (all festive in red and green) but they're easy enough for a culinary beginner.
 I was having a few friends over for a little holiday get together, and I wanted to serve something quick and easy. So I googled a few things (literally while I was standing in the middle of the grocery store) and I happened upon this Pillsbury recipe. (Actually, they called it Spinach Artichoke and Feta Bites, but since I wasn't using feta, I decided to change the title just a little. I'm sure the folks at Pillsbury won't mind!). They were done in no time, and were a HUGE hit among my friends. I'm sure your friends will love 'em too! Better make a double batch!

1 box (10oz) frozen creamed spinach, thawed
1 can (8oz) crescent dough sheet
1 jar (6oz) marinated artichokes, drained, chopped, patted dry
2 tbs drained chopped oil packed sun-dried tomatoes
grated Parmesan cheese

 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough. Gently press squares into mini muffin cups and three-fourths of the way up sides. Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of grated cheese to each cup. 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.

If you'd like to use feta cheese as the original recipe does, just divide about 1/4 cup of crumbled feta evenly between all the cups and then proceed as directed. I used Parmesan cheese just because I like it better and I happened to have it on hand. Use whichever kind you like! 


No comments: