Spinach, artichoke, and ricotta bites

SmartPoints® value per serving
Total Time
35 min
8 min
27 min
Make this flavor packed 30-minutes appetizer for your next gathering! A quick eight minutes of active preparation means more time for you to be with your guests are finish other tasks. Perfect for cocktail party or game day nosh, this recipe yields 16 servings. The winning combination of spinach, artichokes and sundried tomatoes on the warm crust gets a creamy and cheesy hit with ricotta and Parmesan cheeses. A quick fresh finish of fresh tomato and these little delights are ready for guests. The crescent roll dough saves a ton of time, is very easy to work with and makes a delicious base.


Crescent dinner roll

8 oz, tube refrigerated, reduced-fat

Canned artichoke hearts without oil

14 oz, rinsed, drained, and coarsely chopped

Chopped frozen spinach

10 oz, thawed and squeezed dry

Part-skim ricotta cheese

1 cup(s)

Drained sun-dried tomatoes in oil

¼ cup(s), patted dry with paper towels, and chopped

Grated Parmesan cheese

¼ cup(s)

Black pepper

½ tsp, freshly ground

Fresh cherry tomato(es)

16 medium, each sliced into thirds


  1. 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.
  2. 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.