Cheesy Chicken and Artichoke Bites
|2 cans (8oz)refrigerated crescent dinner rolls|
|6 slicesBacon; cooked|
|6 oouncesChicken breast; cooked|
|1 box (9 oz)Spinach; chopped, drained|
|1 can (13.75oz)Artichoke hearts; chopped|
|2 mediumcloves garlic; finely chopped|
|1/2 cupmayonnaise or salad dressing|
|1/4 cupsour cream|
|1/2 cupAsiago cheese; shredded|
|1/4 cupParmesan cheese; grated|
Cheesy Chicken and Artichoke Bites Preparation
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.
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