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Ingredients
| 2 | cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless 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) Green Giant® 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 |
| ½ | cup mayonnaise or salad dressing |
| ¼ | cup sour cream |
| ½ | cup shredded Asiago cheese (2 oz) |
| ¼ | cup grated Parmesan cheese |
Directions
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.
More information source:www.keyingredient.com
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