BAKED ARTICHOKE SQUARES
Game day or party these baked artichoke squares are a great appetizer.
Provided by Ellen Folkman
Categories Appetizers and Snacks
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Grease a 9 x 13 inch baking dish. Set aside.
- Drain liquid from one jar of artichokes into skillet. Sauté the onion and garlic in liquid until soft. Drain liquid from remaining jar and discard. Chop all artichoke hearts.
- In mixing bowl combine eggs, breadcrumbs and parsley. Stir in onion mixture, artichokes, cheese, salt and pepper. Pour into prepared baking dish and bake for 30 to 35 minutes. Cool. Cut into small squares and arrange on serving plate.
Nutrition Facts : ServingSize 8 servings
CHEESY ARTICHOKE SQUARES
This is an old family favourite. I can't remember where I got the recipe, but I have been making these squares for 25 years. These spicy squares are excellent served hot or cold. If you are not a fan of alot of herbs, than please, add the amount you would prefer, this dish is very versatile.
Provided by Baby Kato
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Drain juice from one jar of artichokes into frying pan.
- Sauté onion and garlic in the artichoke juice, simmer and cool.
- Chop artichokes and mix with the cooled onions and garlic.
- Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
- Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
- Bake in a 350° oven for 40 minutes.
- Let cool 5 minutes; cut and enjoy.
ARTICHOKE CRESCENT APPETIZERS
This colorful appetizer is sure to please guests at any affair. My family loves it served both warmed up and chilled. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 163mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
EASY ARTICHOKE CRESCENT SQUARES
Great appetizers, served with soup, or for a yummy snack. These are so good and can be made quickly and easily. Created for RSC#11!
Provided by Sharon123
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)
Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
- Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
- Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
- Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
- Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
- Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
- Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
- Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
- Bake 25-30 minutes or until golden brown. Enjoy!.
CHEESY ARTICHOKE SQUARES
"This is a wonderful appetizer," relates Katy Joosten of Suamico, Wisconsin. Guest are sure to love the tempting topping on the warm squares, and you will love how easy this recipe is to make with convenient crescent roll dough.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the mozzarella cheese, cream cheese, artichokes and garlic until blended. , Unroll both tubes of crescent dough into rectangles. Place dough in an ungreased 15x10x1-in. baking pan; press onto the bottom of pan, sealing seams and perforations. Spread with artichoke mixture. , Bake at 375° for 18-20 minutes or until crust is golden brown. Cut into squares.
Nutrition Facts : Calories 165 calories, Fat 11g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 307mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
THREE CHEESE ARTICHOKE & SPINACH DIP
Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 cups dip.
Number Of Ingredients 15
Steps:
- Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
ARTICHOKE 'N BACON CRESCENT SQUARES
Make and share this Artichoke 'n Bacon Crescent Squares recipe from Food.com.
Provided by Pillsbury Crescent
Categories Breads
Time 1h5m
Yield 32 appetizers
Number Of Ingredients 10
Steps:
- Heat oven to 375°F Unroll both cans of dough. Place in ungreased 15x10x1-inch pan, long sides overlapping to fit pan. Press in bottom and up sides of pan to form crust.
- Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth. Spread over cooled crust. Top with remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 56.5, Fat 4.8, SaturatedFat 2.4, Cholesterol 11.5, Sodium 82.9, Carbohydrate 1.9, Fiber 0.7, Sugar 0.4, Protein 1.8
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- Heat oven to 375°F. Unroll both cans of dough. Place in ungreased 15x10x1-inch pan, long sides overlapping to fit pan. Press in bottom and up sides of pan to form crust.
- In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth. Spread over cooled crust. Top with remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours. Cut into 8 rows by 4 rows.
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