Name: Spinach Artichoke Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups frozen spinach, chopped and thawed; 6 ounces artichoke hearts, drained and chopped; ½ tsp minced garlic; 2 tbsp parmesan cheese, grated; 4 ounces cream cheese, softened; ¾ cup mozzarella cheese, shredded and divided; ½ tsp garlic salt (with parsley flakes); Black pepper, to taste; 1 (8-ounce) can refrigerated seamless crescent dough

Why You’ll Love This Recipe

I like this recipe because it’s quick to prepare and always a crowd-pleaser. The creamy filling with spinach, artichokes, and cheese pairs beautifully with the buttery crescent dough. I also enjoy that I can make them ahead of time and bake right before serving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 cups frozen spinach, chopped and thawed
▢6 ounces artichoke hearts, drained and chopped
▢½ teaspoon minced garlic, minced
▢2 tablespoons parmesan cheese, grated
▢4 ounces cream cheese, softened
▢¾ cup mozzarella cheese, shredded and divided
▢½ teaspoon garlic salt (with parsley flakes)
▢black pepper, to taste
▢1 (8-ounce) can refrigerated seamless crescent dough

Directions

Preheat the oven to 375°F (190°C) and lightly grease a mini muffin pan.
In a bowl, mix together spinach, artichoke hearts, garlic, parmesan, cream cheese, ½ cup mozzarella, garlic salt, and black pepper until well combined.
Roll out the crescent dough on a lightly floured surface and cut it into 24 even squares.
Press each dough square into the mini muffin cups, forming small shells.
Fill each dough cup with a spoonful of the spinach artichoke mixture.
Sprinkle the remaining ¼ cup of mozzarella on top of the bites.
Bake for 12–15 minutes, until the dough is golden brown and the filling is bubbly.
Remove from the pan and let cool slightly before serving warm.

Servings and Timing

This recipe makes about 24 bites, serving 8–10 people as an appetizer. It takes around 15 minutes to prepare and 15 minutes to bake, so I can have them ready in about 30 minutes.

Variations

Sometimes I add a little red pepper flakes for a spicy kick. I also swap mozzarella for cheddar or Monterey Jack for a different flavor. If I want to make it more indulgent, I brush the dough with garlic butter before baking. For a lighter version, I use reduced-fat cream cheese and part-skim mozzarella.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F for about 8 minutes so they stay crispy. The microwave works too, but the dough gets softer. I don’t recommend freezing after baking, but I can freeze the unbaked bites and cook them straight from frozen, adding a few extra minutes.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I sauté fresh spinach until wilted, then chop and drain it well.

Do I need to squeeze the spinach dry?

Yes, I always squeeze out excess water to avoid soggy bites.

Can I make these ahead of time?

Yes, I assemble them, refrigerate, and bake right before serving.

Can I use regular crescent roll dough instead of seamless?

Yes, I pinch the seams together before cutting into squares.

What’s the best way to prevent sticking?

I use a nonstick mini muffin pan and lightly grease it with spray or butter.

Can I make these without a muffin pan?

Yes, I place the dough squares on a baking sheet, fold up the edges slightly, and bake them flat.

Are these bites freezer-friendly?

I freeze them unbaked, then bake straight from frozen.

Can I double the recipe?

Yes, I often make two batches for parties since they disappear fast.

Can I serve these at room temperature?

Yes, but I prefer them warm since the cheese is melty and the dough is crisp.

Conclusion

These spinach artichoke bites are one of my favorite appetizers to serve at gatherings. I love how creamy, cheesy, and flavorful the filling is inside golden crescent dough. They’re easy to make, versatile with different add-ins, and always a hit at the table.