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Cheesy Artichoke Triangles




Source of Recipe


Internet


List of Ingredients




2 packages (8oz each) refrigerator crescent rolls

2 packages (8oz each) cream cheese, softened

4 oz fresh Parmesan cheese, grated, divided

2 eggs

2 tsp Lemmon Pepper Seasoning Mix, divided

1 can (14oz) 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 & 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


Recipe