Ingredients

The following ingredients have 12 Servings
  • 6 Rhodes Yeast Dinner Rolls (thawed to room temperature)
  • 2 ounces cream cheese (softened)
  • 1/4 cup mayonnaise
  • 1 cup cooked (shredded chicken)
  • 6 strips bacon (cooked, crumbled and divided)
  • 7.5 ounce jar quartered artichoke hearts (drained and chopped)
  • 1/2 cup fresh (chopped spinach)
  • 1 1/2 cups grated sharp white cheddar or asiago cheese
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced onion
  • salt and pepper to taste

Instruction

  • Spray counter lightly with non-stick cooking spray. Cut each roll in half and flatten each half into a 5 inch circle. Carefully place a dough circle into a sprayed muffin tin to cover the bottom and sides. Repeat to fill a 12 cup muffin tin.
  • Combine cream cheese and mayonnaise. Add chicken and mix well. Add remaining ingredients except half of the bacon and mix well. Divide filling evenly between the 12 dough filled cups. 
  • Bake at 350°F 12-15 minutes or until dough edges are golden brown. Remove from oven and garnish with remaining bacon.