Busters Recipes

Artichoke Appetizer Squares
The flaky crust and creamy filling are topped with piquant artichokes,
colorful green onions and red pimiento. Make it ahead to serve cold, or serve it
warm right out of the oven.

8 oz. can crescent dinner rolls
2 Tbs. grated parmesan cheese
2 (3 oz.) pkgs. cream cheese, softened
1/2 cup sour cream
1/2 tsp. dried dill weed
1/4 tsp. seasoned salt
1 egg
1/3 cup chopped green onions
14 oz. can artichoke hearts, drained, chopped
2 oz. jar diced pimiento, drained

Heat oven to 375. Unroll dough into long rectangle in ungreased 13x9 pan;
seal perforations. Press over bottom and 1/2" up sides to form crust.
Sprinkle with parmesan cheese. Bake 5 minutes. In small bowl, beat cream cheese
until smooth. Add sour cream, dill weed, salt and egg; blend well. Spread
over partially baked crust. Top with remaining ingredients. 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. Makes 24 appetizers.

< Prev		Next >