 |
Artichoke Ranch Squares
|
 |
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.
Yield: about 2-1/2 dozen.
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |