Ingredients Jump to Instructions ↓

  1. 2 packages (8oz each) refrigerator crescent roll s

  2. 2 packages (8oz each) cream cheese, softened

  3. 4 oz fresh Parmesan cheese , grated, divided

  4. 2 egg s

  5. 2 tsp Lemmon Pepper Seasoning Mix, divided

  6. 1 can (14oz) artichoke hearts in water, drained & chopped

  7. 1 garlic clove, pressed

  8. 2 plum tomatoes

  9. 2 tbsp fresh parsley , snipped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F. Unroll 1 package crescent rolls across one end of a stoneware bar pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using pizza roller, roll dough to seal perforations & press up sides to form crust. Bake 10-12 minutes until golden brown.

  2. Meanwhile, in a bowl, microwave cream cheese on high 60 seconds or until softened; whisk until smooth. Grate Parmesan cheese; add ½ cup of the cheese to batter bowl. Add eggs & 1 tsp Seasoning Mix; blend well. Drain artichokes; chop finely. Add artichokes & garlic to cheese mixture.

  3. Spread artichoke mixture and spread evenly over partially baked crust. Thinly slice tomatoes; arrange over filling. Snip parsley into bowl. Add remaining Parmesan cheese & Seasoning Mix; 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 yield 24 triangles. Serve


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