3

Spinach, Artichoke, and Ricotta Bites

Total Time
35 min
Prep
8 min
Cook
27 min
Serves
16
Difficulty
Easy
If you love the dishes at restaurants that feature spinach and artichokes, you'll enjoy these delicious treats.
Ingredients

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

Instructions

  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.

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