Artichoke Crescent Appetizers Food

ARTICHOKE CRESCENT APPETIZERS

Steps:

• Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13x9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-10 minutes., 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 until edges are golden brown, 15-20 minutes. Cut into 24 pieces.

ARTICHOKE APPETIZERS

Steps:

• Mix all ingredients except crescents.
• Unroll the triangles and cut in half so you have 32 triangles.
• You`ll be cutting from the wide side through the narrow point.
• Or how many crescents you have in a package.
• Place 1 ounce (2 tablespoons) of filling into each crescent.
• Roll wide side up to thin side.
• Sprinkle tops with parmesan grated cheese.
• Bake at 375°F for 20 minutes.

EASY ARTICHOKE CRESCENT SQUARES

Steps:

• Preheat oven to 375*F.
• Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Gouda cheese.
• Bake at 375*F. for 5 minutes.
• In small bowl, beat cream cheese until smooth. Add sour cream, red pepper flakes, salt and egg; blend well. Spread over partially baked crust.
• Top with shallots, artichoke hearts, and sundried tomatoes. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set.
• To serve, cut into squares. Serve warm or cold. Store in refrigerator.

EASY ARTICHOKE APPETIZER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Unroll crescent roll dough into rectangles; press into the bottom and sides of a 15x10x1-inch jelly roll pan or baking sheet. Seal perforations together.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• Combine artichoke hearts, Parmesan cheese, mozzarella cheese, creamy salad dressing, and garlic powder in a bowl until well mixed.
• Spread creamy artichoke mixture over the browned crust.
• Return to oven and bake until cheese is melted and beginning to brown, about 15 minutes. Let cool for 5 minutes. Cut into desired shapes and serve.

GREEK ARTICHOKE APPETIZER

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease a 10x7x2-inch baking dish.
• Drain marinade from one jar of artichoke hearts into a skillet.
• Pour artichoke hearts from drained jar and the entire second jar (marinade and artichoke hearts) into a food processor. Blend until artichoke hearts are coarsely chopped and set aside.
• Cook and stir onion and garlic in the skillet with marinade over medium-low heat until onions are light brown, 5 to 7 minutes. Remove from heat and transfer to a large bowl.
• Stir onion mixture, eggs, bread crumbs, salt, black pepper, oregano, and hot pepper sauce together until well mixed.
• Stir sharp Cheddar cheese, parsley, Parmesan cheese, and chopped artichoke heart mixture into the onion mixture. Pour mixture into prepared baking dish.
• Bake in preheated oven until top is golden, 25 to 30 minutes. Cut into 1-inch squares and serve warm or cold.

CHEDDAR ARTICHOKE CRESCENTS (PAMPERED CHEF)

Steps:

• Preheat oven to 375 degrees.
• Take puff pastry out of freezer and handle according to pkg. directions. Combine Mayo, Cheddar cheese, onion salt, dill weed and lemon pepper together and chill.
• Cut each artichoke into six pieces.
• Roll out dough as thin as possible on a lightly floured surface.
• Place a piece of artichoke on dough. Top each artichoke with 1 scant teaspoons of Mayo mixture. Fold dough over filling.
• Dip 3" Cut `n Seal in flour.
• Cut and seal crescent shaped tarts with Cut `n Seal. Repeat process until all pastry is used.
• Brush beaten egg on tarts and bake 12 - 15 minutes.