Ingredients
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Cooking spray
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4 oz Monterey Jack cheese
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1 (6 oz) jar marinated artichokes, drained
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1/2 cup frozen chopped spinach, thawed and squeezed very dry
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2 tbsp light sour cream
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1 tsp garlic powder
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1/4 tsp salt
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1 (16.3 oz) Pillsbury Grands! Southern Homestyle Buttermilk Biscuits
Steps
1
Preheat oven to 375°F. Coat 16 cups of 2 muffin pans with the cooking spray. Cut the Monterey Jack into 16 small cubes.
2
Finely chop the artichokes and spinach and place in a medium bowl. Stir in the sour cream, garlic powder, and salt until well combined. Separate the biscuits and cut each in half to get 16 pieces.
3
Roll and stretch each piece of dough until very thin. Spoon 1 heaping tsp of spinach mixture onto center of dough. Place 1 cube of cheese on dip. Pinch dough tightly to close around filling. Place in 1 cup of muffin pan, seam-side down. Repeat with remaining biscuits and filling.
4
Lightly coat tops with cooking spray. Sprinkle tops with coarsely ground black pepper. Bake 15–20 min., until golden brown.
