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- Pillsbury refrigerated crescent dinner rolls - 1 can (8 oz)
- Frozen Creamed Spinach - 1 box (10 oz)
- Marinated Artichokes - 1 jar (about 6 oz)
- Sun-Dried Tomatoes - 2 tbsp (oil-packed)
- Crumbled Feta Cheese - 1/4 cup
Method :
- Open the crescent roll dough as per the instructions on the package. Unroll it on a clean work surface (kitchen counter). Form a big rectangle of the dough by firmly pressing edges and sealing any gaps.
- Using a pizza cutter (or a knife may be), cut the rectangular shaped flat dough sheet into 6*4 rows and make 24 little squares out of it.
- Take a mini muffin pan and grease with cooking spray.
- Heat the oven to 375 F.
- Put the squares into the mini muffin cups by pressing gently into the cups.
- Drain the artichoke, dry it and then chop it info smaller bits.
- Drain the excess oil out of the sun-dried tomatoes and chop it info smaller bits.
- Defrost the spinach. (The original recipe calls for following package instructions and cooking the spinach in the microwave but I used it directly, only after just thawing it.)
- Now comes the dressing and filling the cup time. Add about 3/4 tsp Artichokes, 1 heap-full tsp Spinach, a few bits of the tomato and sprinkle a bit of feta cheese to each cup.
- Bake fro about 11 to 13 minutes, making sure the dough is deep golden brown.
- Take it out and let it stand 1 minute in the muffin pan.
- Remove from muffin cups with fork and serve warm.
Recipe Source : Pillsbury
