[DRAFT]
Recipe courtesy of Pillsbury Crescents
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Spinach, Artichoke and Feta Bites
Total:
1 hr 20 min
Prep:
30 min
Cook:
50 min
Yield:
24 Servings

Nutrition Info

Total:
1 hr 20 min
Prep:
30 min
Cook:
50 min
Yield:
24 Servings

Nutrition Info

Ingredients

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 ¾ 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.

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