Artichoke Appetizer Squares
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
1/3 cup Green onion - chopped
1 14-oz Can of artichoke hearts - drained and chopped
1 2-oz Jar diced pimento drained
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.
Pairs Well With
This recipe came from "A Taste of Lemle & Kelleher" which is a cookbook written by our firm a few years ago.