Filed Under: Under 20 Mins

Spinach and Artichoke Tarts

A tasty appetizer that is sure to impress your guests

April 8th, 2012

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
  • ¼ teaspoon (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 12- x 9-inch (30 x 23 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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