Artichoke Crescent Bites

taste of home 2011 appetizers summer


Artichoke Crescent Appetizers

1 tube (8 oz) refrigerated crescent rolls

2 T grated Parmesan cheese

2 packages (3 oz each) cream cheese, softened

½ cup sour cream

1 egg

½ tsp dill weed

¼ tsp seasoned salt

1 can (14 oz) water packed artichoke hearts, rinsed, drained and chopped

1/3 cup thinly chopped green onions

1 jar (2 oz) diced pimientos, drained

Unroll crescent dough and press onto the bottom and ½ in up the sides of an ungreased 13 in. x 9 in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375 degrees for 8-10 minutes or until golden.

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

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