- 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls
- 6 slices fully cooked bacon
- 1 (6 ounce) package refrigerated cooked chicken breast strips, cubed
- 1 (9 ounce) box Green Giant® frozen spinach, thawed, squeezed to drain and thoroughly chopped
- 1 (13.75 ounce) can quartered artichoke hearts, drained, coarsely chopped
- 2 medium cloves garlic, finely chopped
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup sour cream
- 1/2 cup shredded Asiago cheese
- 1/4 cup grated Parmesan cheese
- Heat oven to 375 degrees F. Separate dough from both cans into 8 rectangles; press perforations to seal. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.
- Heat bacon as directed on package; crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.
- Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.