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Artichoke Ranch Squares
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |