Artichoke Ranch Squares
Taste of Home's Holiday & Celebrations Cookbook
I love to cook but don't have much free time. So I appreciate fast and easy recipes that are big on taste...like these savory snack squares.
—Joanne VanderSchaaf, Fond du Lac, Wisconsin
SERVINGS: 16-18
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 3/4 cup shredded Parmesan cheese
- 3/4 cup ranch salad dressing
- 1 jar (4 ounces) diced pimientos, drained
Directions:
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.
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.