Artichoke Crescent Appetizers

Photo: psfreeman

A great appetizer served warm or cold. From Mary Ann Dell: Phoenixville, PA. Makes 26 servings. Recipe published in Simple & Delicious November/December 2009.

Yield: 25 servings
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  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoon(s) grated Parmesan cheese
  • 2 package(s) (3 ounces each) cream cheese, softened
  • 1/2 cup(s) sour cream
  • 1 egg
  • 1/2 teaspoon(s) dill weed
  • 1/4 teaspoon(s) seasoned salt
  • 1 can(s) (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/3 cup(s) thinly chopped green onions
  • 1 jar(s) (2 ounces) diced pimientos, drained


  1. Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° for 8-10 minutes or until lightly browned.
  2. 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 15-20 minutes longer or until edges are golden brown. Cut into squares.
February 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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