Mini Spinach-Artichoke Pizzas

Today was our neighborhood Halloween parade and potluck. After 1 hour of our daughter riding in the back of a lawn trailer, she had mounds of candy.  And this is only the beginning. She will get triple that amount when we go trick-or-treating on Halloween night.  What do I do with all this candy? 

I had her sort through all of the candy and pick out her favorites. Then, using one of the Lock N Lock Fajita 2-piece set, she put candy in each compartment. Once all the compartments were full, that was it, no more candy (the rest I will donate or stash away for Easter). Each compartment represents 1 week. So, with 7 compartments, she will be getting candy for the next 7 weeks (I am sure after 2 weeks, the novelty will die down). Each compartment holds enough “Fun Size” pieces of candy for approximately 1 piece every to every other day.

To counter-act the sugar, we have fresh fruit and vegetables strewn throughout the kitchen.   When you walk into the kitchen, you see an apple, an orange, or even a banana.  You are more likely to pick one of those up to eat, since they were the first things you saw, than stand in front of an open refrigerator or cupboard.  My heart sings when our daughter comes home from school, says she’s hungry as she walks through the door, sees an apple and asks, “Mom, I’m hungry. Can I have an apple?” 

Use fun bowls and containers to set out.  Make the colors lively and appealing.  I use brightly colored bowls and dishes. Even the leather wrapped Bynn garbage can from Lock N Lock.  You would never guess it was a (new and clean) garbage can by looking at it!!  (Then took out the fruit to replace with candy for the trick-or-treaters!)

There was just enough time tonight between the parade and the potluck, to throw together the Mini Spinach-Artichoke Pizzas. The assembly took less than 5 minutes and baking only took 18 minutes! These are great for potlucks since they are individual mini pizzas – no serving utensils required.

Mini Spinach-Artichoke Pizzas

Serves 10

4 ounces cream cheese, softened

2 tablespoons light sour cream

3/4 cup frozen spinach, thawed, squeezed to drain

3 artichoke hearts, drained, patted dry with paper towels and coarsely chopped (from 14-oz. can)

1 (8 ounce) can refrigerated breadsticks

2 teaspoons minced garlic

1 ounce shredded Parmesan cheese

Preheat oven to 350 degrees.  In medium bowl, mix cream cheese, sour cream, thawed spinach and artichoke hearts until well blended.

Unroll dough, without separating breadsticks.  Cover breadsticks evenly with minced garlic.  Separate each breadstick and roll into a coil.  Place 2 inches apart on ungreased cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Spoon about 2 tablespoons cream cheese mixture on top of each round; spread to within 1/8 inch of edge of round. Sprinkle with cheese.

Bake for 17 to 22 minutes or until cheese is melted and edges are golden brown. Immediately remove from cookie sheet. Serve warm.