Filed Under: Under 20 Mins

Spinach and Artichoke Tarts

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April 8th, 2012

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Servings
24
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
  • 2 packages (8 oz/250 g) refrigerated crescent rolls
  • 1 package (8 oz/250 g) cream cheese, softened
  • 1 teaspoon (5 ml) Club House® italian seasoning
  • 1 teaspoon (5 ml) Club House® onion powder
  • 1/4 teaspoons (1 ml) Club House® crushed red peppers, optional
  • 1 can (14 oz/398 ml) artichoke hearts, drained and chopped
  • 1 package (10 oz /300 g) frozen chopped spinach, thawed, drained and squeezed dry
  • 1 package (7 oz/200 g) shredded italian cheese blend
    • Directions
  • 1.

    Preheat oven to 375°F (190°C). Unroll each package of crescent roll dough into 1 large rectangle on lightly floured work surface. Press into 12x9 inch (30x23 cm) rectangle, firmly pressing perforations to seal.

  • 2.

    Cut each rectangle into 12 squares. Gently press squares into 24 ungreased small muffin cups, letting points of dough extend over edge of cup.

  • 3.

    Meanwhile, in large bowl, combine cream cheese, Italian seasoning, onion powder and crushed red pepper until light and fluffy. Stir in artichokes, spinach and shredded cheese. Divide evenly among prepared muffin cups.

  • 4.

    Bake 15 to 20 minutes or until edges are golden brown. Cool in pans 3 minutes; remove from pan to cooling rack.

    • Spinach and Artichoke Tarts
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