Cheesy Artichoke Triangles
2 packages (8 oz each) refrigerator crescent rolls
2 packages (8 oz each) cream cheese, softened
4 oz fresh Parmesan cheese, grated, divided
2 eggs
2 tsp Lemmon Pepper Seasoning Mix, divided
1 can (14 oz) artichoke hearts in water, drained & chopped
1 garlic clove, pressed
2 plum tomatoes
2 tbsp fresh parsley, snipped
Preheat oven to 375�F. Unroll 1 package crescent rolls across one end of a
stoneware bar pan with longest sides of dough across width of pan. Repeat with
remaining package of dough, filling pan. Using pizza roller, roll dough to seal
perforations & press up sides to form crust. Bake 10-12 minutes until golden
brown.
Meanwhile, in a bowl, microwave cream cheese on high 60 seconds or until
softened; whisk until smooth. Grate Parmesan cheese; add 1/2 cup of the cheese
to batter bowl. Add eggs & 1 tsp Seasoning Mix; blend well. Drain artichokes;
chop finely. Add artichokes & garlic to cheese mixture.
Spread artichoke mixture and spread evenly over partially baked crust. Thinly
slice tomatoes; arrange over filling. Snip parsley into bowl. Add remaining
Parmesan cheese & Seasoning Mix; mix well. Sprinkle cheese mixture evenly over
filling. Bake 25-30 minutes or until golden brown & set. Allow to cool 10
minutes. Cut into 12 squares; cut each square in half diagonally to yield 24
triangles. Serve
Yields 24 triangles |