(10-oz.) package frozen spinach, defrosted and chopped1 c.
canned artichoke hearts, drained and chopped4 oz.
cream cheese, softened1/4 c.
sour cream1 1/2 c.
shredded mozzarella1/4 c.
grated Parmesan2
cloves garlic, minced
Kosher salt
Freshly ground black pepper1
tube crescent dough
Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt and pepper.
On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.
Bake until pastry is golden and cheese is melted, about 15 minutes.
