Categories: Appetizers

Ingredients

• 2 packages (8 oz each) refrigerated crescent rolls
• 2 packages (8 oz each) cream cheese, softened
• 4 oz fresh Parmesan cheese (about 1 cup), grated, divided
• 2 eggs
• 2 tsp lemon pepper seasoning
• 1 can (14 oz) artichoke hearts in water, drained and chopped
• 1 garlic clove, minced
• 3 plum tomatoes
• 2 Tbsp fresh parsley, chopped

Directions

1. eheat oven to 375. Unroll crescent roll dough across stoneware bar pan (or jelly roll pan, which is slightly bigger) with longest sides of dough across width of pan. Seal perforations and press up sides of pan to form crust. Bake 10-12 minutes or until light golden brown.

2. Combine cream cheese, ½ cup Parmesan, eggs, 1 tsp lemon pepper, artichokes, and garlic. Mix until well blended. Spread mixture over partially baked crust. Thinly slice tomatoes and arrange over filling.

3. Mix parsley, remaining Parmesan, and remaining lemon pepper. Sprinkle cheese mixture evenly over filling. Bake 25-30 minutes or until golden brown and set.

4. Allow to cool 10 minutes. Cut into 12 squares; cut each square in half diagonally to yield 24 triangles.

Email to a friend | Print this recipe | Back