Prep Time 15 minutes
Total Time 45 minutes
Makes 48 appetizers
Ingredients:
2
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cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (8 rolls each)
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6
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slices fully cooked bacon (from 2.1-oz package)
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1
|
package (6 oz) refrigerated cooked chicken breast strips, cubed
|
1
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can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
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2
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medium cloves garlic, finely chopped
|
1/2
|
cup mayonnaise or salad dressing
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1/4
|
cup sour cream
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1/2
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cup shredded Asiago cheese (2 oz)
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1/4
|
cup grated Parmesan cheese
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Directions:
1.
|
Heat oven to 375°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.
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2.
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Heat bacon as directed on package; crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.
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3.
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Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.
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