Ingredients Jump to Instructions ↓

  1. 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

  2. 6 slices fully cooked bacon (from 2.1-oz package)

  3. 1 package (6 oz) refrigerated cooked chicken breast strips, cubed

  4. 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped

  5. 1 can (13 3/4 oz) quartered artichoke hearts, drained, coarsely chopped

  6. 2 medium cloves garlic, finely chopped

  7. 1/2 cup mayonnaise or salad dressing

  8. 1/4 cup sour cream

  9. 1/2 cup shredded Asiago cheese (2 oz)

  10. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F.

  2. 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.

  3. 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.

  4. Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Appetizer)

  7. Calories 80 (Calories from Fat 45),


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