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Wednesday, July 27, 2011

♥ Artichoke Crescent Appetizers ♥

1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons grated Parmesan cheese
2 packages (3 ounces each) cream cheese, softened
1/2 cup sour cream
1 egg
1/2 teaspoon dill weed
1/4 teaspoon seasoned salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup thinly chopped green onions
1 jar (2 ounces) diced pimientos, drained

Unroll crescent dough and press onto the bottom and 1/2 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° 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.

Yield: about 2 dozen.

Nutrition Facts: 1 piece equals 77 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 151 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.

~~Simple & Delicious November/December 2009~~

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