Artichoke N Bacon Crescent Squares Recipes

EASY ARTICHOKE CRESCENT SQUARES

Easy Artichoke Crescent Squares image

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

Ingredients

1 (8 ounce) can crescent rolls
4 tablespoons grated smoked gouda cheese
6 ounces cream cheese, softened (3/4 of 8 oz. pkg)
1/4 cup sour cream
1/8 teaspoon red cayenne chili pepper flakes
1/4 teaspoon seasoning salt
1 egg
1/3 cup chopped shallot
1 (14 ounce) can artichoke hearts, drained and chopped
1/8 cup chopped sun-dried tomato

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

Artichoke Crescent Appetizers image

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

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons grated Parmesan cheese
6 ounces cream cheese, softened
1/2 cup sour cream
1 large egg
1/2 teaspoon dill weed
1/4 teaspoon seasoned salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup thinly chopped green onions
1 jar (2 ounces) diced pimientos, drained

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.

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