Artichoke Crescent Appetizers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 25 |
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Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
2 tablespoon(s) grated parmesan cheese |
2 package(s) (3 ounces each) cream cheese, softened |
1/2 cup(s) sour cream |
1 egg |
1/2 teaspoon(s) dill weed |
1/4 teaspoon(s) seasoned salt |
1 can(s) (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1/3 cup(s) thinly chopped green onions |
1 jar(s) (2 ounces) diced pimientos, drained |
Directions:
1. Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° for 8-10 minutes or until lightly browned.
2. Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos. Bake 15-20 minutes longer or until edges are golden brown. Cut into squares.
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