Society Page Artichoke Squares
60 pieces scale / convert
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 **
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.
* 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
Have you made it? What'd you think?
Log in to review this recipe.