Artichoke 'N Bacon Crescent Squares
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
230 g
Cream Cheese (softened)1 cup
Shredded Parmesan Cheese1 tbsp
Parsley (chopped fresh)1 tbsp
Mayonnaise1 cup
Spinach (chopped fresh)1 cup
Red Bell Pepper (diced)Directions:
1
Heat oven to 375 degrees F
2
High Altitude (3500-6500 ft): Bake 15 to 20 minutes
3
Unroll both cans of dough
4
Place in ungreased 15 x 10x 1-inch pan, long sides overlapping to fit pan
5
Press in bottom and up sides of pan to form crust
6
Bake 10 to 15 minutes or until golden brown
7
Cool completely, about 30 minutes
8
In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth
9
Spread over cooled crust
10
Top with remaining ingredients
11
Serve immediately, or cover and refrigerate up to 2 hours
12
Cut into 8 rows by 4 rows
13
Appetizer: Calories 100 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g, Polyunsaturated Fat 0g); Cholesterol 10mg; Sodium 210mg; Potassium 75mg; Total Carbohydrate 8g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 2g); Protein 2g 15 % Daily Value: Total Fat 10% (Saturated Fat 15%); Cholesterol 3%; Sodium 9%; Potassium 2%; Total Carbohydrate 3% (Dietary Fiber 0%); Vitamin A 6%; Vitamin C 4%; Vitamin D 0%; Riboflavin 0%