Easy Artichoke Crescent Squares |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Great appetizers, served with soup, or for a yummy snack. These are so good and can be made quickly and easily. Created for RSC#11! Ingredients:
1 (8 ounce) can crescent rolls |
4 tablespoons grated smoked gouda cheese |
6 ounces cream cheese, softened (3/4 of 8 oz. pkg) |
1/4 cup sour cream |
1/8 teaspoon red cayenne chili pepper flakes |
1/4 teaspoon seasoning salt |
1 egg |
1/3 cup chopped shallot |
1 (14 ounce) can artichoke hearts, drained and chopped |
1/8 cup chopped sun-dried tomato |
Directions:
1. Preheat oven to 375*F.
2. Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Gouda cheese.
3. Bake at 375*F. for 5 minutes.
4. In small bowl, beat cream cheese until smooth. Add sour cream, red pepper flakes, salt and egg; blend well. Spread over partially baked crust.
5. Top with shallots, artichoke hearts, and sundried tomatoes. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set.
6. To serve, cut into squares. Serve warm or cold. Store in refrigerator.
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