I made these two recipes for last Game Night - a hit! They are good finger food and kept well on the counter.
Artichoke Dip Bites
Modified from Delish and What Can I Make In My....
1 (16 oz) pkg frozen spinach, defrosted and chopped (or just buy chopped....)
1 can (14 oz) artichoke hearts, drained and chopped
8 oz cream cheese, softened
1/2 cup sour cream
3 cups shredded mozzarella
1/2 cup grated Parmesan
4 cloves garlic, minced
salt
pepper
3 tubes crescent dough (or more...so this was 2...and I had extra, so I'm going to buy more and see how many I get time, but at least 3)
Preheat oven to 375. Grease 12 well muffin pan (they used the mini muffin pan, but I used the larger one).
In a large bowl, combine everything but the dough. Make sure to thoroughly mix so you get the cream cheese distributed.
Roll out the dough, pinching the seams. Cut each tube of dough into 24 squares. Put into the bottom of muffin tins and then add 1 tbsp of filling. I did one with with 2 tbsp and that worked out okay as well and I might go all 2 tbsp, but do a little more dough...so cut each square larger. Maybe get like 18 versus 24 per tube.
Bake for 15 minutes until pastry is golden and cheese is melted.
Antipasto Cups
Modified from What Can I Make In My....
36 slices of Genoa salami (they said 24, but I was short a bit on salami, but still would have had TONS of extra filling...so I upped this for next time)
1 can (14 oz) artichoke hearts
1 jar (8 oz) marinated whole mushrooms
1 jar (8 oz) roasted sweet red peppers
8 oz (2 cups) mozzarella cheese, shredded (they used cubes, I just used shredded)
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp garlic salt
1/8 tsp pepper
Preheat oven to 400. Press one piece of salami into the well of a 12 well muffin pan (what I would call a cupcake pan). Loosely crumble aluminum foil to form 2 inch balls, place in cups to keep salami from sliding. Bake for 6-8 minutes or until edges are browned. Using tongs, remove from pans and invert on paper towels to drain. Wipe out pan and repeat. you can reuse the foil balls.
Drain and coarsely chop artichokes, mushrooms and peppers. Mix in a large bowl and then add in cheese and mix. In another small bowl, whisk the oil, vinegar, garlic salt and pepper. Drizzle over veggie mixture and then toss to coat. Using a slotted spoon, fill each cup with veggie mixture.
Makes 36 appetizers. (Or more, I'll give you and update and see how many I actually get next time). 2 WW points per cup (possibly less after I figure out the actual amount as I had a LOT of filing left and a lot of the point value is the cheese...also an easy way to reduce it is to reduce the cheese.)
