Spinach Artichoke Panini Bites Recipes

ARTICHOKE AND SPINACH DIP CHICKEN PANINI

Steps:

• Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
• Preheat a grill pan or panini press on medium heat.
• Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
• Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

SPINACH-ARTICHOKE PANINI BITES

Steps:

• Put a rimmed baking sheet in the oven and preheat to 450 degrees F.
• Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine.
• Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes.
• Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.

SPINACH ARTICHOKE BITES RECIPE - (4/5)

Steps:

• Heat oven to 375°F. Lightly spray two muffin tins with baking spray. Combine the first six ingredients in a large bowl, stirring well; set aside. Roll the crescent roll dough out (one tube at a time) onto a large work surface. Seal all the perforations together so that you're left with one big piece of dough. Using a knife or pizza slicer, cut the dough into 12 roughly even squares (you'll end up with 24 squares total). Press each of the dough squares into the two muffin tins. Using a teaspoon, fill each cup with the spinach artichoke mixture. If desired, sprinkle each cup with a little shredded mozzarella. Bake for 12 minutes and cool for a couple minutes before serving.

SPINACH-ARTICHOKE MINI BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a mini muffin tin lightly with cooking spray.
• Unroll crescent roll dough onto a lightly floured work surface and press into a 8x12-inch rectangle. Cut dough into 24 two-inch squares. Place each square into a muffin cup, gently pressing dough into the bottom and sides.
• Heat olive oil in a 3-quart saucepan over medium heat. Add spinach and garlic; cook and stir until wilted, about 1 minute. Add artichokes, cream cheese, 3/4 of the mozzarella cheese, and Parmesan cheese. Cook and stir until cheeses are melted, about 2 minutes. Stir in pesto, salt, and pepper.
• Push 1 teaspoon of the spinach mixture into each dough square; spread the remaining mozzarella cheese on top.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Let cool in pan for 5 to 10 minutes before moving mini bites from the tray.

MONTEREY ARTICHOKE PANINI

Steps:

• Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

SKINNY TURKEY-ARTICHOKE PANINI

Steps:

• Heat closed contact grill or panini maker for 5 minutes.
• Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
• In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
• When grill is heated,* place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS

Steps:

• Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
• Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
• Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.