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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This recipe comes from the Jefferson-Day House in Hudson, Wisconsin. They serve this to guests as they check in. Artichoke lovers will love this recipe. Ingredients:
1 (8 count) package refrigerated crescent dinner rolls |
1/2 cup freshly shredded parmesan cheese |
1/4 cup mayonnaise, reduced calorie is ok |
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and finely chopped |
1/2 cup chopped sweet red peppers or 1/2 cup green sweet pepper (or both) |
nonstick cooking spray, coating |
Directions:
1. On a lightly floured surface, unroll crescent roll dough; seal perforations between rolls; with a lightly floured rolling pin, roll crescent roll dough into a 15x7 1/2-inch rectangle.
2. In a medium bowl, stir together the parmesan cheese and mayonnaise; stir in artichoke hearts; spread mixture on dough, leaving 1/2 inch on each side; sprinkle with sweet pepper.
3. Beginning at one long end, roll up dough; moisten and pinch edges to seal; spray a baking sheet with non-stick coating; place roll on baking sheet.
4. Bake in a 350° oven for 30 minutes, or till golden brown.
5. Let cool for a few minutes before slicing.
6. Best to serve with forks.
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