Artichoke 'n Bacon Crescent Squares |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
|
Ingredients:
2 can(s) (8 oz each) refrigerated seamless dough sheets |
1 package(s) (8 oz) cream cheese, softened |
1/4 cup(s) shredded parmesan cheese |
1 tablespoon(s) chopped fresh parsley |
1 tablespoon(s) mayonnaise or salad dressing |
1 cup(s) chopped fresh spinach |
2 jar(s) (6 to 7 oz each) marinated artichoke hearts, drained and coarsely chopped |
6 slice(s) bacon, crisply cooked, crumbled |
1 cup(s) seeded diced plum (roma) tomatoes |
1/2 cup(s) diced red bell pepper |
Directions:
1. • Heat oven to 375°F. Unroll both cans of dough. Place in ungreased 15x10x1-inch pan, long sides overlapping to fit pan. Press in bottom and up sides of pan to form crust.
2. • Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
3. • In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth. Spread over cooled crust. Top with remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours. Cut into 8 rows by 4 rows.
|
|