Cheesy Artichoke Pinwheels

Preheat oven to 375.

Chop artichoke hearts up.

Combine all ingredients in a medium bowl.

Mix until well blended.

Separate crescents into 2 long rectangles (Which basically means dividing the crescent into half when removing it from the can).

Pinch seams together.

Spread cream cheese mixture over the top of the rectangle. Try to avoid the edge,because once your roll them the ends will be hard to seal and the filling will come out.

Take the longest side of the rectangle and roll up.

Then cut into about 16 pieces per rectangle.

Place on a cookie sheet.

Bake for about 12-14 minutes or until golden brown.