Preheat oven to 375°F.

Unroll crescent dough and separate into 16 rectangles.

Seal perforations by pressing the dough.

Cut each rectangle into 6 squares (2-inch).

Press each dough square into the bottom and up the sides of 48 ungreased mini muffin cups.

Cook bacon until crispy and crumble.

In a large bowl, combine crumbled bacon, cooked chicken, thawed and squeezed spinach, chopped artichoke hearts, minced garlic, mayonnaise, sour cream, asiago cheese, and parmesan cheese.

Mix the filling ingredients well.

Place 1 tablespoon of chicken filling into each muffin cup.

Bake for 12-20 minutes, or until the edges are golden brown.

Immediately remove the bites from the muffin pans.

Transfer to a serving platter and serve warm.