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
Artichoke Crescent Appetizers
Artichoke Crescent Appetizers
Prep Time
20 min
Cook Time
15 min
Yield
2 dozen
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
- 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.
- 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 onion and pimientos.
- 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.
