4 BITES IN A SQUARE RECIPES

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SPINACH-ARTICHOKE MINI BITES RECIPE - PILLSBURY.COM



Spinach-Artichoke Mini Bites Recipe - Pillsbury.com image

Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!

Provided by PILLSBURY.COM

Total Time 30 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 6

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 teaspoons olive oil
2 cups torn fresh spinach
1/2 cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped
4 oz cream cheese (half of 8-oz package)
2 teaspoons basil pesto

Steps:

  • Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
  • Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
  • In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
  • Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.

Nutrition Facts : Calories 145.0 , CarbohydrateContent 19.7 g, CholesterolContent 10.7 mg, FiberContent 2.4 g, ProteinContent 4.5 g, SaturatedFatContent 1.9 g, ServingSize 1 Serving, SodiumContent 278.2 mg, SugarContent 2.7 g

FESTIVE BAKED BRIE BITES RECIPE | REE DRUMMOND - FOOD NETWO…



Festive Baked Brie Bites Recipe | Ree Drummond - Food Netwo… image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 35 minutes

Cook Time 15 minutes

Yield 24 pieces

Number Of Ingredients 10

Two 4- to 5-ounce wheels Brie cheese
3 tablespoons dried cranberries, finely chopped
3 tablespoons shelled pistachios, finely chopped
All-purpose flour, for dusting
One 8-ounce sheet refrigerated crescent dough
1 large egg, beaten 
1 teaspoon chopped fresh rosemary, plus whole sprigs, for garnish 
1 teaspoon sea salt 
1/4 cup pomegranate seeds
Honey, for drizzling 

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
  • Mix the cranberries and pistachios together in a small bowl. Set aside.
  • Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
  • Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
  • Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
  • Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

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