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Category: Hot
Prep Time: Cook Time: Total Time:
2 pkg refrigerator crescent rolls
2 (8 oz) pkgs cream cheese, softened
4 oz fresh Parmesan cheese, grated, divided
2 eggs
2 tsp Lemmon Pepper Seasoning, divided
1 (14 oz) can artichoke hearts in water, drained & chopped
1 garlic clove, pressed
2 plum tomatoes
2 tbsp fresh parsley, snipped
Preheat oven to 375. Unroll 1 package crescent rolls across one end of a baking pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations & press up sides to form crust. Bake 10-12 minutes until golden brown.
In a bowl, blend the cream cheese until creamy. Add 1/2 cup parmesan cheese to bowl. Add eggs & 1 tsp seasoning ix; blend well. Drain artichokes; chop finely. Add artichokes & garlic to cheese mixture.
Spread artichoke mixture & spread evenly over partially baked crust. Thinly slice tomatoes; arrange over filling. Snip parsley into bowl. Add remaining Parmesan cheese & seasoning; mix well. Sprinkle cheese mixture evenly over filling. Bake 25-30 minutes or until golden brown & set. Allow to cool 10 minutes. Cut into 12 squares; cut each square in half diagonally to form triangles. Serve
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CHEESY ARTICHOKE TRIANGLES
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Category: Hot
Prep Time: Cook Time: Total Time:
2 pkg refrigerator crescent rolls
2 (8 oz) pkgs cream cheese, softened
4 oz fresh Parmesan cheese, grated, divided
2 eggs
2 tsp Lemmon Pepper Seasoning, divided
1 (14 oz) can artichoke hearts in water, drained & chopped
1 garlic clove, pressed
2 plum tomatoes
2 tbsp fresh parsley, snipped
Preheat oven to 375. Unroll 1 package crescent rolls across one end of a baking pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal perforations & press up sides to form crust. Bake 10-12 minutes until golden brown.
In a bowl, blend the cream cheese until creamy. Add 1/2 cup parmesan cheese to bowl. Add eggs & 1 tsp seasoning ix; blend well. Drain artichokes; chop finely. Add artichokes & garlic to cheese mixture.
Spread artichoke mixture & spread evenly over partially baked crust. Thinly slice tomatoes; arrange over filling. Snip parsley into bowl. Add remaining Parmesan cheese & seasoning; mix well. Sprinkle cheese mixture evenly over filling. Bake 25-30 minutes or until golden brown & set. Allow to cool 10 minutes. Cut into 12 squares; cut each square in half diagonally to form triangles. Serve
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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