Cheesy Chicken And Artichoke Bites - cooking recipe

Ingredients

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

Preparation

Heat oven to 375\u00b0F
Separate dough from both cans into 8 rectangles; press perforations to seal.
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.
Bake 12 to 20 minutes or until edges are golden brown.
Immediately remove from pans to serving platter. Serve warm.