Spinach Artichoke Bites Recipe Steps. heat oven to 350°f. line cookie sheet with cooking parchment paper. in medium bowl, stir together cream cheese, mozzarella cheese and 1 4 cup of the parmesan cheese. if desired, add salt and pepper to taste; mix well. stir in artichokes and spinach. separate both cans of dough into 16 triangles. Place a spoonful of the spinach artichoke dip into the center of each dough lined muffin cup. each one should hold a little less than 1 tablespoon of the dip. bake for 12 15 minutes or until the dough is golden brown and the dip is hot. immediately remove the bites from the muffin tin. serve warm.
Spinach Artichoke Croissant Bites Preheat oven to 375 degrees. lightly grease a 13x9 pan and set aside. in a large bowl, combine chopped artichoke hearts, spinach, sour cream, mayonnaise and garlic powder. stir well to combine. add mozzarella and parmesan to the bowl and stir well. on a cutting board, unroll one tube of crescent rolls. 6. set air fryer to 325°f; cook 5 to 6 minutes or until crescent tops are light brown. with tongs, turn over each one; cook 4 to 5 minutes or until golden brown and cooked through. remove from air fryer. repeat with remaining crescents, brushing tops with remaining butter mixture before cooking. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. place the spinach on a paper towel lined plate to drain for 5 to 10 minutes. unroll the crescent roll dough and separate the triangles. stir together the cream cheese, parmesan cheese, spinach, artichoke hearts, and garlic. Roll out the crescent dough on a lightly floured surface, smoothing the seams. cut out 24 squares in the dough. place one square of dough into each muffin tin. stir together all ingredients in a small bowl. spoon the mixture into each muffin tin. bake until puffed and golden, about 15 minutes. keyword appetizers, easy.
Spinach Artichoke Croissant Bites Preheat the oven to 375 degrees and line a baking sheet with parchment paper. place the spinach on a paper towel lined plate to drain for 5 to 10 minutes. unroll the crescent roll dough and separate the triangles. stir together the cream cheese, parmesan cheese, spinach, artichoke hearts, and garlic. Roll out the crescent dough on a lightly floured surface, smoothing the seams. cut out 24 squares in the dough. place one square of dough into each muffin tin. stir together all ingredients in a small bowl. spoon the mixture into each muffin tin. bake until puffed and golden, about 15 minutes. keyword appetizers, easy. Preheat the oven to 375°f and line a baking sheet with parchment paper. stir together the cream cheese, parmesan cheese, spinach, artichoke hearts, and garlic. unroll the crescent roll dough and separate the triangles. spread a thin layer of the cream cheese mixture on each crescent roll triangle. roll up the crescent rolls and place them on a. Preheat oven to 375 degrees and spray a muffin tin with nonstick spray. roll out the crescent dough and cut it into 12 evenly sized squares. place each one into the bottom of the muffin tin. in a large mixing bowl, combined all of the ingredients. mix together until well combined.
Spinach Artichoke Croissant Bites Preheat the oven to 375°f and line a baking sheet with parchment paper. stir together the cream cheese, parmesan cheese, spinach, artichoke hearts, and garlic. unroll the crescent roll dough and separate the triangles. spread a thin layer of the cream cheese mixture on each crescent roll triangle. roll up the crescent rolls and place them on a. Preheat oven to 375 degrees and spray a muffin tin with nonstick spray. roll out the crescent dough and cut it into 12 evenly sized squares. place each one into the bottom of the muffin tin. in a large mixing bowl, combined all of the ingredients. mix together until well combined.
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