▢2 cups frozen spinach chopped and thawed ▢6 oz artichoke hearts drained and chopped ▢1/2 tsp minced garlic minced ▢2 tbsp parmesan cheese grated ▢4 oz cream cheese softened ▢3/4 cup mozzarella cheese shredded and divided ▢1/2 tsp garlic salt (with parsley flakes) ▢pepper to taste ▢1 can seamless crescent dough

Instructions STEP - 1

Pre-heat the oven to 375 degrees. Combine the spinach, artichoke hearts, garlic, and Parmesan cheese in a basin.  

STEP - 2

Cream cheese and half of the mozzarella cheese should be blended in. Salt and pepper to taste, then put aside.  

STEP - 3

Spread dough on a cutting board and gently stretch it into an 8-by-12-inch rectangle using a rolling pin. Cut the dough into squares measuring 2 inches in diameter, yielding a total of 24 squares.  

STEP - 4

Grease a mini muffin tin and proceed to line each cavity with a square. Slightly press the square down to form an indent. (A mold is unnecessary for the cup.)  

STEP - 5

Place one teaspoon of the spinach mixture onto each crescent square and gently press it in. During baking, the pieces will conform to the tin. The remaining mozzarella cheese should be distributed on top of each cup.  

STEP - 6

15 to 17 minutes at 375 degrees, or until golden brown. After 5 to 10 minutes, remove from the tray. GREATLY ENJOY!

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