Artichoke Crescent Appetizers
Total TimePrep: 20 min. Bake: 15 min.
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.
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..
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
These were good. I made them with roasted red peppers instead of the pimentos. They were easy to make. I will make them again.
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!
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!