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Categories:
crescent cream cheese Parmesan cheese fresh parsley mayonnaise fresh spinach hearts bacon tomato red pepper
Viewed: 4 - Published at: 8 years agoIngredients
- 2 (8 ounce) cans Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
- 1 (8 ounce) package cream cheese, softened
- 14 cup parmesan cheese, shredded
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon mayonnaise or 1 tablespoon salad dressing
- 1 cup fresh spinach, chopped
- 2 (6 ounce) jars marinated artichoke hearts, drained, coarsely chopped
- 6 slices bacon, crisply cooked, crumbled
- 1 cup plum tomato, seeded and diced
- 12 red pepper, diced
Method
- Heat oven to 375F 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.
