Shelly's Recipe

ARTICHOKE SQUARES II

Category: Hot

2 (8 oz) can refrigerated crescent rolls
1 (14 oz) can artichoke hearts, drained and chopped
1 (9 oz) pkg frozen spinach, thawed and squeezed dry
1 cup grated parmesan cheese
2/3 cup mayonnaise and sour cream
1/2 cup roasted red peppers, drained

Heat oven to 375. Unroll dough into 4 long rectangles. Place cross-wise in an ungreased jelly-roll pan. Press over bottom and 1 inch up sides to form a crust. Press perforations to seal. Bake for 10-12 minutes or until light golden brown.

Meanwhile, combine remaining ingredients; mix well. Spread mixture evenly over partially baked crust. Continue baking an additional 10 minutes or until topping is heated. Cut into squares and serve immediately.