Cheesy Spinach Artichoke Bites
If you’re looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite.
Servings: 24 bites
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 3 cloves garlic minced or pressed through a garlic press
- 1 1/2 cups milk
- 1 1/2 cups half and half
- 1 cup Gruyere cheese shredded
- 1 cup Parmesan cheese shredded
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- dash of nutmeg
- 1 pound spinach frozen, thawed with all the liquid squeezed out
- 14 ounces artichoke hearts (one 14 oz. can artichoke hearts, drained)
- 16 ounces crescent roll dough (2-8 oz. packages crescent roll dough)
- 4 ounces mozzarella shredded
Instructions
- To make the filling: Heat 2 tablespoons olive oil in a heavy bottomed sauce pan over medium heat and add 1/4 cup all-purpose 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 3 cloves garlic (minced) and cook until very fragrant, about 30 seconds longer.
- Combine 1 1/2 cups milk and 1 1/2 cups half and half in a measuring cup and add about a 1/2 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 1 cup Gruyere cheese, 1 cup Parmesan cheese, 1 teaspoon salt, 1/4 teaspoon black pepper, and dash of 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 1 pound spinach. Chop 14 ounces artichoke hearts 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 16 ounces crescent roll 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.
- Spoon small amounts of filling into each pastry cup. Since you're making twelve at a time, aim to use about half of the filling, reserving the rest for the second round.
- Top with shredded 4 ounces mozzarella and bake until golden brown, about 14 minutes. Remove from mini muffin pan and serve warm.
Nutrition
Calories: 187kcal | Carbohydrates: 12g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 433mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2132IU | Vitamin C: 9mg | Calcium: 185mg | Iron: 1mg
