Artichoke and Bacon Crescent Squares

Tasty fresh veggies and crisp bacon add to the flavorful toppings in a crowd-pleasing easy appetizer. MORE+ LESS-

By Pillsbury Kitchens

October 22, 2009

cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

package (8 oz) cream cheese, softened

1/4

cup shredded Parmesan cheese

tablespoon chopped fresh parsley

tablespoon mayonnaise or salad dressing

cup chopped fresh spinach

jars (6 to 7 oz each) marinated artichoke hearts, drained, coarsely chopped

slices bacon, crisply cooked, crumbled

cup seeded diced plum (Roma) tomatoes

1/2

cup diced red bell pepper

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1

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.
2

Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
3

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.