Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
6
slices fully cooked bacon (from 2.1-oz package)
1
package (6 oz) refrigerated cooked chicken breast strips, cubed
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
1
can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
2
medium cloves garlic, finely chopped
1/2
cup mayonnaise or salad dressing
1/4
cup sour cream
1/2
cup shredded Asiago cheese (2 oz)
1/4
cup grated Parmesan cheese
Preparation
Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut dough into total of 8 rectangles.
Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups. Heat bacon as directed on package; crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.
Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.
