Easy, Cheesy Artichoke Appetizer |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Also from Texas Tapestry. Can't go wrong with artichokes, olives and cheese! This may also be frozen prior to the final baking. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls (can use reduced-fat) |
3/4 cup shredded mozzarella cheese |
3/4 cup grated parmesan cheese |
1/2 cup mayonnaise (light is ok, not no-fat) |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 (4 ounce) can chopped green chilies, drained |
1 (4 ounce) can sliced black olives |
1 -2 dash tabasco sauce |
Directions:
1. Preheat oven to 375.
2. Unroll both cans of crescent roll dough onto a jelly roll pan (15x10).
3. Press into sides and bottom, until pan is covered with a solid crust.
4. Bake for 10 minutes.
5. Combine remaining ingredients, mixing well.
6. Spread evenly onto the baked crust.
7. Bake for 15 minutes, or until cheeses are melted.
8. Allow to stand 5 minutes before cutting into squares to serve.
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