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Category: Hot
Prep Time: Cook Time: Total Time:
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.
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ARTICHOKE SQUARES II
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Category: Hot
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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