Spinach and Artichoke Tarts

For an elegant presentation, prepare in tart pans and serve as thin wedges. For a more casual get-together, use crescent roll dough (see tip below) and cut into squares.

Serves: Makes 24 (2-inch wedge) servings.
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • Preheat oven to 450°F. Prepare crusts as directed on package. Place in two 9-inch tart pans with removable bottoms; mold crusts to fit sides of pans. Pierce crusts with fork. Bake 8 to 10 minutes or until lightly browned. Reduce oven temperature to 400°F.

  • Meanwhile, mix cream cheese, Italian seasoning, onion powder and red pepper in large bowl until well blended. Add artichokes, spinach and grated cheese; mix well. Divide mixture in half. Spread evenly in crusts.

  • Bake 10 minutes or until cheese is melted. Cool 5 minutes. To serve, remove sides of pans. Cut tarts into thin wedges. Serve warm or at room temperature.

Cooking tip

Test Kitchen Tip: Refrigerated crescent roll dough may be substituted for the refrigerated pie crusts. Unroll 2 packages (8 ounces each) crescent rolls in greased 15x10-inch baking pan. Press perforations to seal. Bake in preheated 350°F oven 12 to 15 minutes or until golden brown. Spread spinach mixture evenly over top. Bake additional 10 minutes. Cool on wire rack. Cut into 2-inch squares.

Nutrition information

(Amount per serving)

  • 150Calories: 150Cholesterol: 19mg
  • Sodium: 176mgProtein: 4g
  • Total Fat: 10gFiber: 1g
  • Carbohydrate: 11g