Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until desired crispiness is reached. Chop, set aside.

Preheat oven to 375.

In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and set aside.

Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)

Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, bites will mold to your tin while baking. Bake at 375 for 15 - 17 minutes, until golden brown. Top with Cloverdale bacon, let cool for 5-10 minutes before removing from tin. Enjoy!