Here's the perfect little appy to serve at your next holiday party. They look really impressive (all festive in red and green) but they're easy enough for a culinary beginner.
I was having a few friends over for a little holiday get together, and I wanted to serve something quick and easy. So I googled a few things (literally while I was standing in the middle of the grocery store) and I happened upon this Pillsbury recipe. (Actually, they called it Spinach Artichoke and Feta Bites, but since I wasn't using feta, I decided to change the title just a little. I'm sure the folks at Pillsbury won't mind!). They were done in no time, and were a HUGE hit among my friends. I'm sure your friends will love 'em too! Better make a double batch!
1 box (10oz) frozen creamed spinach, thawed
1 can (8oz) crescent dough sheet
1 jar (6oz) marinated artichokes, drained, chopped, patted dry
2 tbs drained chopped oil packed sun-dried tomatoes
grated Parmesan cheese
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough. Gently press squares into mini muffin cups and three-fourths of the way up sides. Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of grated cheese to each cup. Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm.
Tip:
If you'd like to use feta cheese as the original recipe does, just divide about 1/4 cup of crumbled feta evenly between all the cups and then proceed as directed. I used Parmesan cheese just because I like it better and I happened to have it on hand. Use whichever kind you like!
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