Spinach Artichoke Appetizers
Ingredients:
- 1 8oz package softened cream cheese, cut into cubes
- 1/4 cup mayonnaise, I use Avocado oil mayonnaise
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 can whole artichoke hearts, drained and chopped
- 1 container frozen chopped spinach, thawed and all liquid squeezed out
- 2 tubes crescent roll dough or full sheets, cut into squares
- shredded mozzarella
Preheat the oven to 375f.
Combine cream cheese, mayo, parmesan cheese, garlic, chopped artichoke hearts, thawed chopped spinach. Mix until fully combined, you can do this ahead of time. Refrigerate until you are ready to use it.
Roll out the crescent roll dough. Stretch it on all sides. Cut into squares to fit into a mini muffin pan. Spray the mini muffin pan with cooking spray. Take each square and pull it slightly in all directions. Lay the square of dough into the mini muffin hole. Try to keep the corners above the hole and let the middle touch the bottom of the pan. Repeat until all dough is used.
Taking a Tablespoon, scoop the filling and place it in each mini muffin pan hole. Repeat until all filling has been used. Sprinkle on the shredded mozzarella cheese.
Bake for 12-15 minutes, until golden brown and the filling is bubbly. Use a dull knife to run around each bite. Ease it out and place on a cooling rack lined with parchment paper. Repeat until all are on the cooling rack.
Serve at parties, baby or wedding showers or any gathering with lots of hungry friends!