Artichoke Crescent Appetizers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 26 |
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âThis is a great appetizer to serve at any affair. My family loves it both warm and cold.â Mary Ann Dell - Phoenixville, PA Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
2 tablespoons grated parmesan cheese |
2 packages (3 ounces each) cream cheese, softened |
1/2 cup sour cream |
1 egg |
1/2 teaspoon dill weed |
1/4 teaspoon seasoned salt |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1/3 cup thinly chopped green onions |
1 jar (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.
3. Bake 15-20 minutes longer or until edges are golden brown. Cut into squares. Yield: about 2 dozen.
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