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Artichoke Crescent Appetizers Recipe

Artichoke Crescent Appetizers Recipe

This colorful appetizer is one of my potluck go-to's. My family loves it both warm and cold. —Mary Ann Dell, Phoenixville, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:26 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons grated Parmesan cheese
  • 6 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 large 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

  • 1. Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13x9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° for 8-10 minutes or until lightly browned.
  • 2. 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.
  • 3. Bake for 15-20 minutes or until edges are golden brown. Cut into squares. Yield: about 2 dozen.

Nutritional Facts

1 piece: 77 calories, 5g fat (3g saturated fat), 19mg cholesterol, 151mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

Reviews for Artichoke Crescent Appetizers

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MY REVIEW
mamaknowsbest User ID: 5826120 243437
Reviewed Feb. 8, 2016

"Adults as well as kids will love this "white pizza"!! Added 1/2 cup shredded mozerella to the top. Great recipe that even kids who say they don't like artichoke ate it straight out of the oven. Ingredients are very flexible for adding or substituting seasoning. As a volunteer food editor for Taste of Home I enjoy making dishes that appeal to large groups and are fun to serve."

MY REVIEW
mamoonis User ID: 1665915 158057
Reviewed Dec. 13, 2013

"The cream cheese part of this is really good but I think it was a little boring on the crescent rolls. I think it would be better as a cold dip (minus the egg) or with the egg, then baked with the Parmesan on top served with crackers or baguette.."

MY REVIEW
lesleypaige User ID: 1201959 158056
Reviewed Nov. 19, 2011

"I made this recipe this summer and it was a huge hit. I was able to freeze some that I didn't need the first time I made them, and when I thawed them out & prepared them, they were just as good as the first batch. Everyone loved them"

MY REVIEW
pallen0703 User ID: 4481064 156687
Reviewed Dec. 28, 2010

"These were good. I made them with roasted red peppers instead of the pimentos. They were easy to make. I will make them again."

MY REVIEW
luvscooking User ID: 5299229 100380
Reviewed Sep. 23, 2010

"These were really yummy! I made them with the ingredients the recipe called for and they were delicious. I will also try them with roasted red peppers instead of the pimentos next time just for a change. I know this will be an appetizer I will make many times!"

MY REVIEW
Mariebel User ID: 3872371 171653
Reviewed Jun. 7, 2010

"This is a great appetizer to bring to a potluck! To make it healthier, I used reduced-fat crescent rolls, 1/3-less-fat cream cheese, and reduced-fat sour cream. You couldn't tell it was a low-fat version. I didn't have pimientos on hand so I used fresh roasted red peppers instead and the recipe turned out great! Definitely a keeper!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.