Society Page Artichoke Squares by Nancy Otto

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SERVINGS

60 pieces scale / convert

INGREDIENTS

2 cans (8 oz. each) refrigerated crescent rolls
1 can (14 oz.) artichoke hearts, drained and chopped
1 pkg. (9 oz.) frozen spinach, thawed and well drained *
1 cup freshly grated Parmesan cheese
2/3 cup mayonnaise
2/3 cup sour cream
1/2 cup roasted red peppers, drained **

INSTRUCTIONS

Heat oven to 375°F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan. Press over bottom and 1 inch up sides to form a crust. Press perforations to seal. Bake 10-12 minutes until light golden brown. Meanwhile, in a medium bowl combine remaining ingredients; mix well. Spread mixture evenly over partially baked crust. Continue baking an additional 10 minutes or until topping is heated. Cut into squares and serve immediately.

CHEF COMMENTS

* Squeeze with your hands to remove liquid. It's important to remove all liquid from the spinach or your crust will become soggy.

** the jar variety is fine

TAGS

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