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Nutrition Facts

  • One serving:
  • 2 pieces
  • Calories:
  • 189
  • Fat:
  • 13 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 420 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 0 g
  • Protein:
  • 5 g

Artichoke Ranch Squares

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

PREP

 15 min.

COOK

 20 min.

TOTAL

 35 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.

Printed from tasteofhome.com Jul 23, 2008

Copyright Reiman Media Group, Inc © 2008