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Artichoke Ranch Squares Recipe

Artichoke Ranch Squares Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:16-18 servings

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

  • 1. 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.
  • 2. Meanwhile, in a large 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.

Nutritional Facts

2 piece: 189 calories, 13g fat (3g saturated fat), 8mg cholesterol, 420mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 5g protein.

Reviews for Artichoke Ranch Squares

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MY REVIEW
scqfishinggirl User ID: 5870118 206764
Reviewed Jun. 19, 2011

"My family, completely committed to not eating or even trying vegetables thought this was terrific! They've already asked for it again! I put the artichokes in a food processor which helped disguise them ... and it worked!"

MY REVIEW
scqfishinggirl User ID: 5870118 142733
Reviewed Jun. 19, 2011

"My family, completely committed to not eating or even trying vegetables thought this was terrific! They've already asked for it again! I put the artichokes in a food processor which helped disguise them ... and it worked!"

MY REVIEW
mvdeporre User ID: 4861134 142732
Reviewed Nov. 4, 2010

"I made this exactly as directed and it was great! I called it Artichoke Pizza. Will make again for a party appetizer!"

MY REVIEW
cooks_alot User ID: 1226971 62363
Reviewed Sep. 1, 2008

"I love quick and easy and will try this recipe soon. Looks yummy."

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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.