Easy Artichoke Crescent Squares Food

CHEESY ARTICHOKE SQUARES

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.

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.

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.

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.

SPINACH ARTICHOKE BITES RECIPE - (4/5)

Steps:

• Heat oven to 375°F. Lightly spray two muffin tins with baking spray. Combine the first six ingredients in a large bowl, stirring well; set aside. Roll the crescent roll dough out (one tube at a time) onto a large work surface. Seal all the perforations together so that you're left with one big piece of dough. Using a knife or pizza slicer, cut the dough into 12 roughly even squares (you'll end up with 24 squares total). Press each of the dough squares into the two muffin tins. Using a teaspoon, fill each cup with the spinach artichoke mixture. If desired, sprinkle each cup with a little shredded mozzarella. Bake for 12 minutes and cool for a couple minutes before serving.