First layer, spread cream cheese mixture on top of baked crescent crust.
I just came across this recipe from Pillsbury Kitchen that I had saved from 2012 and I made it today for our village social. You’ll probably need small plates for these as they are filled with good stuff.
Enjoy!
Suggestion: I added some sliced Greek olives to this. I felt it needed a bit of salt to compliment this appetizer.
This is a recipes from Pillsbury kitchen 2012.
2 cans Pillsbury crescent rolls
1 package softened cream cheese
1/4 Shredded Parmeasan cheese
1 tablespoon chopped fresh parsley(I used dried parsley)
1 tablespoon mayonnaise or salad dressing
1 cup fresh spinach
2 jars artichoke hearts, drained coarsely and chopped
6 slices crisp bacon
1 cup seeded diced plum tomatoes
1/2 cup diced red pepper
Heat oven to 375 degrees. Unroll both cans of dough and place in ungreased cookie sheet (15x10x1) Long sides overlapping to fit pan. Press in bottom and up sides to form crust.
Bake 10 to 15 minutes or until golden brown. Cool completely approximately 30 minutes.
In a small bowl, beat softened cream cheese, Parm, parsley and mayo with mixer until smooth. Spread over cooled crust. Top with remaining ingredients. Serve immediately or refrigerate up to 2 hours. Cut in rows (8 rows by 4 rows.
Add various toppings as in chopped olives or fresh basil. Enjoy!
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