Cheesy Chicken and Artichoke Bites

• (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls (8 rolls each)2
• slices fully cooked bacon↗6
• (6 ounce) package refrigerated cooked chicken breast strips, cubed1
• (9 ounce) box frozen spinach, thawed, squeezed to drain and thoroughly chopped↗1
• (13 3/4 ounce) can quartered artichoke hearts, drained, coarsely chopped1
• medium garlic cloves, finely chopped↗2
• cup mayonnaise or 1/2 cup salad dressing↗1⁄2 cup

  or 1/2 cup salad dressing

• cup sour cream↗1⁄4 cup
• cup shredded asiago cheese (2 oz)1⁄2 cup
• cup grated parmesan cheese1⁄4 cup

Step-by-step instructions

1. 1

   Heat oven to 375°F

2. 2

   Separate dough from both cans into 8 rectangles; press perforations to seal.

3. 3

   Cut each rectangle into 6 (2-inch) squares.

4. 4

   Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.

5. 5

   Heat bacon as directed on package; crumble.

6. 6

   In large bowl, mix bacon and remaining ingredients.

7. 7

   Place 1 tablespoon chicken filling in each cup.

8. 8

   Bake 12 to 20 minutes or until edges are golden brown.

9. 9

   Immediately remove from pans to serving platter. Serve warm.