1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup thinly chopped green onions
1 jar (2 oz) diced pimentos, drained
Instructions
Unroll crescent dough and press onto the bottom and 1/2 inch up the sides of an ungreased 13X9-inch baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375 for 8-10 minutes or until lightly browned.
Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos. Bake 15-20 minutes longer or until edges are golden brown. Cut into squares.
Originally Submitted
4/15/2011
0 Out of 5 from
0 reviews
You can add this Artichoke Crescent Appetizers recipe to your own private DesktopCookbook.
