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Artichoke Ranch Squares

Total Time

Prep: 15 min. Bake: 20 min.


18 servings

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


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded Parmesan cheese
  • 3/4 cup ranch salad dressing
  • 1 jar (4 ounces) diced pimientos, drained


  1. Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-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.

Nutrition Facts

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

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