1(8-oz) can Pillsbury Crescent Dinner Rolls
2 tablespoons grated Parmesan cheese
2(3-oz) pkg. cream cheese,softened
½ cup dairy sour cream
½ teaspoon dried dill weed
¼ teaspoon seasoned salt
1 egg
⅓ cup chopped green onions
1 (14-oz) can artichoke hearts, drained, chopped
1 (2-oz) jar diced pimiento, drained
2 tablespoons grated Parmesan cheese
2(3-oz) pkg. cream cheese,softened
½ cup dairy sour cream
½ teaspoon dried dill weed
¼ teaspoon seasoned salt
1 egg
⅓ cup chopped green onions
1 (14-oz) can artichoke hearts, drained, chopped
1 (2-oz) jar diced pimiento, drained
Heat oven to 375ºF. Unroll dough into long rectangle in ungreased
13x9-inch pan; seal perforations. Press over bottom and ½ inch up
sides to form crust. Sprinkle with Parmesan cheese. Bake at 375ºF for
5 minutes.
In small bowl, beat cream cheese until smooth. Add sour cream, dill
weed, salt and egg; blend well. Spread over partially baked crust.
Top with remaining ingredients. 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.
24 appetizers.
13x9-inch pan; seal perforations. Press over bottom and ½ inch up
sides to form crust. Sprinkle with Parmesan cheese. Bake at 375ºF for
5 minutes.
In small bowl, beat cream cheese until smooth. Add sour cream, dill
weed, salt and egg; blend well. Spread over partially baked crust.
Top with remaining ingredients. 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.
24 appetizers.
