Spinach, Artichoke and Feta Bits
Submitted by Wayne Wachtstetter on Jan 26, 2018

This is a tasty treat.

Servings:
Group

Complexity:   
Medium

Total Time:
43m

Ingredients:
1 box (10 oz) frozen creamed spinach
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet
1 jar (6 oz) Progresso marinated artichokes, drained, chopped and patted dry
2 tablespoons drained chopped oil-packed sun-dried tomatoes
1/4 cup crumbled feta cheese

Directions:
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box.
2. If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough.
3. Gently press squares into mini muffin cups and three-fourths of the way up sides.
4. Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup.
5. 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.