To make the filling:Heat oil in a heavy bottomed sauce pan over medium heat and add flour. Cook, whisking occasionally, until the flour just starts to change color and turn fragrant, about five minutes. Do not let the flour brown.

Add the garlic and cook until very fragrant, about 30 seconds longer.

Combine milk and half and half in a measuring cup and add about a ½ cup at a time to the flour mixture, whisking after each addition until smooth. Reduce heat to medium-low and bring to a simmer, stirring constantly. Add the Gruyere, Parmesan, salt, pepper, and nutmeg. Stir until the cheese has just melted, then remove from the heat and set aside.

Working over a bowl or the sink, squeeze the liquid out of the spinach. Chop the artichokes fine and then fold both the spinach and the artichokes into the sauce.

You can refrigerate the filling if using within the next few days, freeze it if you're using it for a future date, or proceed to the next step to make your appetizer.

To make the Cheesy Spinach Artichoke Bites:Preheat oven to 375°F. Grease mini muffin pan with cooking spray.

Working half a package of the dough at a time, roll out into a rectangle. Cut into 12 equal portions. Before setting each portion in the well of the muffin tin, ensure any seams are closed. Stretch dough to make a square shape and place in the muffin tin. Repeat with the remaining dough until all 24 shapes are formed.

Top with shredded mozzerella and bake until golden brown, about 14 minutes. Remove from mini muffin pan and serve warm.