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Artichoke Ranch Squares

 Artichoke Ranch Squares
I love to cook but don't have much free time. So I appreciate fast and easy recipes that are big on these savory snack squares. —Joanne VanderSchaaf, Fond du Lac, Wisconsin
16-18 ServingsPrep: 15 min. Bake: 20 min.


  • 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 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 pieces equals 189 calories, 13 g fat (3 g saturated fat), 8 mg cholesterol, 420 mg sodium, 12 g carbohydrate, trace fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.