Baked Artichoke Squares

Prep Time: 15 Min.
Total Time: 35 Min.
Servings: 60

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Please a lot of people with a little dough! Tasty topped crescent rolls square off to serve a crowd.

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) frozen chopped spinach, thawed, squeezed to drain
  • ¾ cup grated Parmesan cheese
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • ⅛ teaspoon garlic powder

Nutrition

1 Serving: Calories 60 (Calories from Fat 40); Total Fat 4 1/2g; (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Potassium 30mg; Total Carbohydrate 4g; (Dietary Fiber 0g); Sugars 0g; Protein 1g
% Daily Value: Vitamin A 8%; Vitamin C 2%; Calcium 0%; Iron 0%
Exchanges: 0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Preparation

  1. Heat oven to 375°F.
  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. Bake 10 to 12 minutes or until light golden brown.
  4. Meanwhile, in medium bowl, stir remaining ingredients until well blended. Spread mixture evenly over partially baked crust.
  5. Bake 8 to 10 minutes longer or until topping is hot. Cut into 1 1/2-inch squares. Serve warm.