Step 1

Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.

Step 2

Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.

Step 3

In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.

Step 4

Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.