1

box (10 oz) frozen creamed spinach

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1

jar (6 oz) Progresso™ marinated artichokes, drained, chopped and patted dry

2

tablespoons drained chopped oil-packed sun-dried tomatoes

1/4

cup crumbled feta cheese

1

Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box.

2

If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough.

3

Gently press squares into mini muffin cups and three-fourths of the way up sides.

4

Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup.

5

Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm.