Bocaditos de espinacas y alcachofas

Lávate las manos. Preheat oven to 375 °F.

In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with salt and pepper and set aside.

Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent.

Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in. Spread the remaining mozzarella cheese over the tops of each cup.

Bake for 15 – 17 minutes, until golden brown. Let cool for 5-10 minutes.