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Artichoke Crescent Appetizers

Artichoke Crescent Appetizers
“This is a great appetizer to serve at any affair. My family loves it both warm and cold.” Mary Ann Dell - Phoenixville, PA
26 ServingsPrep: 20 min. Bake: 15 min.

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

  • 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.
  • 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. Yield: about 2 dozen.
Nutrition Facts: 1 piece equals 77 calories,
© Taste of Home 2013

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Artichoke Crescent Appetizers (continued)

Nutrition Facts: 5 g fat (3 g saturated fat), 19 mg cholesterol, 151 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013