I love a good spinach and artichoke dip, but boy do I love bread too. This incorporates all three, plus another favorite of mine, pesto. All of these ingredients together create for a rich and creamy appetizer, worthy of any party or game day snack table.
Spinach and Artichoke Bites
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:25 minutes
- 1 can Pillsbury refrigerated pizza crust
- 2 teaspoon olive oil
- 2 cup spinach, torn into chuncks
- 1/2 cup drained artichoke hearts (from a can), roughly chopped
- 4 oz cream cheese
- 2 teaspoon basil pesto
Preheat oven to 425℉ and coat 12 muffin cups with cooking spray.
Unroll the dough. Press it into a large 12×8 rectangle, then cut into 12 squares. Place one square into each muffin cup firmly.
In a saucepan, heat olive oil and spinach. Stir until wilted, probably around 1 minutes. Then, add artichokes and cream cheese. Stir until cheese is fully melted, then add pesto. Pour a consistent amount of the mixture evenly across all of the muffin cups.
Bake for 10-12 minutes, or until dough is golden brown. Let cool just before serving.