Taste of Home
Artichoke Crescent Appetizers
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 2 dozen.
This colorful appetizer is sure to please guests at any affair. My family loves it served both warmed up and chilled. —Mary Ann Dell, Phoenixville, Pennsylvania
Ingredients
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1 tube (8 ounces) refrigerated crescent rolls
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2 tablespoons grated Parmesan cheese
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6 ounces cream cheese, softened
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1/2 cup sour cream
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1 large egg
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1/2 teaspoon dill weed
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1/4 teaspoon seasoned salt
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
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1/3 cup thinly chopped green onions
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1 jar (2 ounces) diced pimientos, drained
Directions
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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° until lightly browned, 8-10 minutes.
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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.
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3.
Bake until edges are golden brown, 15-20 minutes. Cut into 24 pieces.
Nutrition Facts
1 piece: 81 calories, 5g fat (2g saturated fat), 16mg cholesterol, 163mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 2g protein.
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