Spinach, artichoke, and ricotta bites
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
Drained sun-dried tomatoes in oil
¼ cup(s), patted dry with paper towels, and chopped
Grated Parmesan cheese
½ 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.