Spinach and Artichoke Bites

Here’s a quick and easy spin on the classic spinach and artichoke dip. This bite sized appetizer is not only popular with the adults, but also a great dish for the kids to help with!

Time: 40mins

Serves: 16

Ingredients:

  • 3 oz. spinach leaves
  • 1 jar marinated artichoke hearts, drained
  • 4 oz. Gruyere cheese, shredded
  • 2 oz. cream cheese
  • 8 oz. crescent rolls
  • 1 large egg, lightly beaten

Directions:

  1. Combine spinach, drained artichoke hearts, shredded Gruyere, and cream cheese in a food processor, and pulse until smooth, stopping to scrape down sides as needed.
  2. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Separate crescent roll dough triangles where perforated. Cut each triangle in half from tip to base, creating 2 triangles out of each. Gently pat and stretch the wide end of each triangle to make it a bit wider. Spoon about 1/2 tablespoon of filling on wide end of each triangle. Roll from widest part of triangle, pinching sides slightly, toward tip, enclosing filling; curve slightly to create a crescent shape. Place on prepared baking sheets, about 1 inch apart.
  3. Lightly brush beaten egg over surface of each crescent. Bake in preheated oven until golden brown, about 12 minutes, rotating pans halfway through bake time.

Recipe courtesy of Southern Living.