CHEESY CHICKEN AND ARTICHOKE BITES

2 cans (8-oz ea) Pillsbury crescent dinner rolls

6 slices fully cooked bacon

1 pkg (6-oz) refrigerated cooked chicken breast strips, cubed

1 pkg (9-oz) Green Giant frozen spinach, thawed, squeezed dry and thoroughly chopped

1 can (13.75-oz) quartered artichoke hearts, drained, coarsely chopped

2 medium garlic cloves, finely chopped

1/2 cup mayonnaise

1/4 cup sour cream

1/2 cup shredded Asiago cheese

1/4 cup grated Parmesan cheese

Heat oven to 375 degrees.

Unnroll crescent rolls and press rolls from each can together to form a rectangle. Cut each rectangle into 6 (2-inch) squares. Press one square into bottom and up sides of each of 48 ungreased mini-muffin cups. 

Heat bacon as directed on package and crumble. In a large bowl, combine the bacon with the remaining ingredients. Place 1 tablespoon of mixture into each prepared muffin cup. 

Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

Yield: 48 appetizers

This recipe and photo are from the 2008 Pillsbury Bake-Off Contest

This is why Pillsbury products are listed.