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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Ingredients:
2 8-ounce tubes refrigerated crescent rolls |
1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and chopped |
1 cup(s) (4 ounces) shredded part-skim mozzarella cheese |
3/4 cup(s) shredded parmesan cheese |
3/4 cup(s) ranch salad dressing |
1 4-ounce jar(s) diced pimientos, drained |
Directions:
1. • Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 8-10 minutes or until lightly browned.
2. • Meanwhile, in a bowl, combine the remaining ingredients; spread over crust. Bake for 12-15 minutes or until cheese is melted and crust is golden brown. Cut into squares; serve warm. Yield: about 2-1/2 dozen.
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