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

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

Always squeeze excess water from spinach to prevent soggy bites.

Fresh spinach can be used sauté until wilted, then chop and drain.

Assemble ahead and refrigerate until ready to bake.

Substitute mozzarella with cheddar or Monterey Jack for variety.

Unbaked bites can be frozen and baked straight from frozen.