Cheesy Chicken And Artichoke Bites

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls (8 rolls each)
• 6 slices fully cooked bacon
• 1 (6 ounce) package refrigerated cooked chicken breast strips, cubed
• 1 (9 ounce) box frozen spinach, thawed, squeezed to drain and thoroughly chopped
• 1 (13 3/4 ounce) can quartered artichoke hearts, drained, coarsely chopped
• 2 medium garlic cloves, finely chopped
• 1/2 cup mayonnaise or 1/2 cup salad dressing
• 1/4 cup sour cream
• 1/2 cup shredded asiago cheese (2 oz)
• 1/4 cup grated parmesan cheese

1. Heat oven to 375u0b0F
2. Separate dough from both cans into 8 rectangles; press perforations to seal.
3. Cut each rectangle into 6 (2-inch) squares.
4. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.
5. Heat bacon as directed on package; crumble.
6. In large bowl, mix bacon and remaining ingredients.
7. Place 1 tablespoon chicken filling in each cup.
8. Bake 12 to 20 minutes or until edges are golden brown.
9. Immediately remove from pans to serving platter. Serve warm.

fully cooked bacon, frozen spinach, quartered artichoke hearts, garlic, mayonnaise, sour cream, shredded asiago cheese, parmesan cheese

Taken from www.food.com/recipe/cheesy-chicken-and-artichoke-bites-278084 (may not work)