Baked Artichoke Squares

(68)
  10 reviews
  • 15 min prep time
  • 35 min total time
  • 7 ingredients
  • 60 servings

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1
can (14 oz) Progresso™ artichoke hearts, drained, chopped
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
3/4
cup grated Parmesan cheese
2/3
cup mayonnaise
2/3
cup sour cream
1/8
teaspoon garlic powder

Directions

  1. 1 Heat oven to 375°F.
  2. 2 If using crescent rolls: Unroll both cans of dough; separate into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and 1 inch up sides to form crust.
  3. 3 Bake 10 to 12 minutes or until light golden brown.
  4. 4 Meanwhile, in medium bowl, stir remaining ingredients until well blended. Spread mixture evenly over partially baked crust.
  5. 5 Bake 8 to 10 minutes longer or until topping is hot. Cut into 1 1/2-inch squares. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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