Artichoke Squares

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I believe this was a recipe I got at a Pampered Chef party.

  • 2 (8 ounce) tubes crescent roll dough (refrigerated)
  • 16 ounces cream cheese, softened
  • 4 ounces grated parmesan cheese, divided
  • 2 large eggs
  • 2 teaspoons lemon pepper, divided
  • 1 (14 ounce) can artichoke hearts, drained, chopped
  • 1 clove garlic, minced
  • 2 plum tomatoes, sliced
  1. Preheat oven to 375 degrees. Spread dough into jellyroll pan, sealing seams and pressing dough to edges. Bake 10-12 minutes until light golden brown..
  2. Mix together cream cheese, 1/2 cup parmesan cheese until smooth. Add eggs and 1 teaspoon lemon pepper. Stir in artichokes and garlic.
  3. Spread cheese mixture over the crust. Arrange sliced tomatoes over the top. Sprinkle remaining parmesan cheese and lemon pepper over top of filling.
  4. Bake for 25-30 minutes, or until set. Allow to cool about 10 minutes before slicing.
2 dozen squares
Copyright @2012, Saintseester