Artichoke Appetizer Squares


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Serves 24 | Prep Time | Cook Time 13-19

Why I Love This Recipe

This recipe came from "A Taste of Lemle & Kelleher" which is a cookbook written by our firm a few years ago.


Ingredients You'll Need

1 8-ox can Pillsbury crescent dinner rolls
2 Tbs Parmesan cheese - grated
2 3-oz Packages of cream cheese - softened
1/2 cup Sour cream
1/2 tsp Dried dill weed
1/2 tsp Seasoned salt
1 Egg
1/3 cup Green onion - chopped
1 14-oz Can of artichoke hearts - drained and chopped
1 2-oz Jar diced pimento drained


Directions

Preheat oven to 375°


Unroll crescent roll dough into a rectangle in a 13" X 9", ungreased pan. Seal perforations. Press into bottom and 1/2" up the sides of pan. Sprinkle with Parmesan cheese. Bake for 5 minutes.


Beat cream cheese until smooth. Add sour cream, dill weed, sat and egg. Blend well. Spread over partially-baked dough. Top with remaining ingredients. Bake 13-19 minutes until crust is golden and center is set. Cut into squares.


Makes 24 squares. Serve warm or cold. Store in refrigerator.


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