Shelly's Recipe

CHEESY CHICKEN AND ARTICHOKE BITES

Category: Hot

2 cans refrigerated crescent dinner rolls (8 rolls each)
6 slices fully cooked bacon
1 (6 oz) pkg refrigerated cooked chicken breast strips, cubed
1 (9 oz) box frozen spinach, thawed, squeezed to drain and thoroughly chopped
1 (13.75 oz) can quartered artichoke hearts, drained, coarsely chopped
2 medium cloves garlic, finely chopped
1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1/2 cup shredded Asiago cheese (2 oz)
1/4 cup grated Parmesan cheese

Heat oven to 375. Separate dough from both cans into 8 rectangles; press perforations to seal. 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 pkg and crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tbsp chicken filling in each cup. Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.