Kellymac's Artichoke Cream Cheese Crescent Rolls (W/ a Kick!) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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As with most of my recipes this one came about because I needed an appetizer and didn't have time to run back out to the store. Personally I think the result is delicious! If you wish to make bigger rolls then don't bother cutting the triangles in half and put 2 tbsps of filling in each. These do have a little bit of a kick but this can be tempered by using mild chiles, mild marinated artichoke hearts, and all black pepper instead of half black half cayenne. Enjoy! Ingredients:
2 garlic cloves |
6 ounces hot marinated artichoke hearts, drained |
4 ounces diced green chilies |
8 ounces brick cream cheese, softened |
1/3 cup mozzarella cheese |
1/2 tablespoon italian seasoning |
1/2 teaspoon garlic salt |
1/4 teaspoon ground cayenne pepper |
1/4 teaspoon black pepper |
2 tubes refridgerated crescent rolls |
1/2 cup parmesan cheese |
Directions:
1. Preheat oven to 375.
2. In a small food processor chop garlic cloves and artichoke hearts.
3. Add in chiles, cream cheese, mozzarella, italian seasoning, salt, and peppers. Mix until well combined.
4. Roll out crescent roll dough and cut triangles in half to make 32 smaller triangles.
5. Put approximately 1 tbsp of filling in each triangle and roll up.
6. Place on greased baking sheet and sprinkle paremsan cheese on top.
7. Bake for 8 to 12 minutes or until golden brown.
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