Cheesy Chicken And Artichoke Bites

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2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
6 slices fully cooked bacon (from 2.1-oz package)
1 package (6 oz) refrigerated cooked chicken breast strips, cubed
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
1 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
2 medium cloves garlic, finely chopped
½ cup mayonnaise or salad dressing
¼ cup sour cream
½ cup shredded Asiago cheese (2 oz)
¼ cup grated Parmesan cheese


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

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