Artichoke N Bacon Crescent Squares Recipes

ARTICHOKE RANCH SQUARES

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 8-10 minutes or until lightly browned. , Meanwhile, in a large bowl, combine the remaining ingredients; spread over crust. Bake for 12-15 minutes or until cheese is melted and crust is golden brown. Cut into squares; serve warm.

EASY ARTICHOKE CRESCENT SQUARES

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 'N BACON CRESCENT SQUARES

Steps:

• Heat oven to 375°F Unroll both cans of dough. Place in ungreased 15x10x1-inch pan, long sides overlapping to fit pan. Press in bottom and up sides of pan to form crust.
• Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth. Spread over cooled crust. Top with remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours. Cut into 8 rows by 4 rows.