Bacon and Artichoke Crescent Squares

Yields 32 servings

Preparation Time 1 hour 5 minutes

Ingredients

  • 2 cans crescent refrigerated dough
  • 8 ounces cream cheese; softened
  • ¼ cup parmesan cheese; shredded
  • 1 tablespoon parsley; chopped
  • 1 tablespoon mayonnaise, or
  • 1 tablespoon salad dressing
  • 1 cup fresh spinach; chopped
  • 14 ounces artichoke hearts; drained, coarsely chopped
  • 6 slices bacon; crumbled
  • 1 cup seeded plum (Roma) tomato; diced
  • ½ cup red bell pepper; diced

Directions

  1. Heat oven to 375F.
  2. 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.
  3. Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
  4. In a small bowl, beat cream cheese, Parmesan cheese, parsely 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.
  5. Cut into 8 rows by 4 rows.