Monday, February 16, 2015


Saturday was Valentine's Day and my husband and I celebrated the evening with several close friends. It was one of those planned potluck dinner at Friend Judy and Paul's house. 

Our group, The Tasty Bunch, usually goes out to a restaurant and then back for dessert at the "host" house, but since it was Valentine's Day, Judy offered to cook dinner for us instead. It was a great way to celebrate and Judy outdid herself with the meal. The good news is I get to share the wonderful dishes with you in several posts this week.

We started the evening with three different appetizers. I am only sharing one of them with you today as I don't have the recipes for the other two yet. Judy promised she would get the missing recipes to me real soon. This recipe came from ChocolateChocolateand


2       cups chopped frozen spinach, thawed
1        6 - oz jar artichoke hearts, drained and chopped
1        teaspoon chopped garlic
2       tablespoons grated Parmesan cheese
4       oz. cream cheese, softened
1/2    cup shredded mozzarella cheese, divided
1/4    teaspoon salt
1/4    teaspoon pepper
1        can seamless crescent dough

Preheat oven to 375 degrees F. Lightly spray a 24 - cup mini muffin tin.

Combine the spinach, artichoke hearts, garlic, Parmesan cheese in a mixing bowl.

Blend in the cream cheese and 1/4 cup of the mozzarella cheese.

Season with salt and pepper.

Set aside.

On a large cutting board, unroll crescent dough. Using a rolling pin, roll dough to an 8 x 12 - inch rectangle.

Cut dough into 2 - inch squares so that you have 24 squares.

Place each square into each cup in the mini muffin tin. Gently push down to make an indention.

Place one rounded teaspoon of the spinach mixture on top of each crescent square and gently push in, just to secure. The bites will drop and mold to the tin while baking.

Divide the remaining mozzarella cheese over the tops of each cup.

Bake for 15 minutes, just to a perfect golden brown. 

Let rest in tin for 5 minutes before removing to serve.

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