Spinach, Artichoke, and Ricotta Bites
- Total Time
If you love the dishes at restaurants that feature spinach and artichokes, you'll enjoy these delicious treats.
crescent dinner roll8 oz, tube refrigerated, reduced-fat
canned artichoke hearts without oil14 oz, rinsed, drained, and coarsely chopped
chopped frozen spinach10 oz, thawed and squeezed dry
part-skim ricotta cheese1 cup(s)
drained sun-dried tomatoes in oil¼ cup(s), patted dry with paper towels, and chopped
grated Parmesan cheese¼ cup(s)
black pepper½ tsp, freshly ground
fresh cherry tomato(es)16 medium, each sliced into thirds
- Preheat the oven to 375°F. Separate the dough to make 4 rectangles and arrange them on an ungreased nonstick 10 x 15-inch jelly-roll pan. Using your fingers, press the dough to the edges of the pan to make a crust. Bake until light golden, 10–12 minutes. Remove the pan from the oven. Leave the oven on.
- Meanwhile, combine the artichoke hearts, spinach, ricotta cheese, sun-dried tomatoes, and 2 tablespoons of the Parmesan cheese in a large bowl. Spread filling over the baked crust. Top evenly with remaining 2 tablespoons Parmesan cheese and the pepper. Bake until the bottom is browned and the filling is hot, about 15 minutes. Cut into 48 (1 1/2-inch) squares then top each square with a cherry tomato slice. Yields 3 squares per serving.