CHEESY ARTICHOKE TRIANGLES

By [e-mail]

preheat to 375

Ingredients

• 2 8oz cans crescent rolls
• 2 eggs
• 1 clove garlic, pressed
• 2 plum tomatoes
• 2 T fresh parsley
• 2 8oz pks cream cheese, softened
• 4 oz fresh parmesan cheese
• 2 t lemon pepper seasoning, or Italian seasoning
• 1 can (14 oz) artichoke hearts in water, drained and chopped

Preparation

Step 1

Unroll crescent rolls, and place on cookie sheet where all fits in. Roll to seal perforations and press up sides to form crust. Bake 10-12 minutes until light golden brown.
Microwave cream cheese 60 seconds or until softened. Wisk until smooth.
Add 1/2 C of the cheese to eggs, and 1 t of seasoning mix, blend well. Add artichokes and garlic to cheese mixture and mix well. Spread this mixture over partially baked crust. Slice tomatoes very thin and arrange over filling.
In bowl add parley and remaining parmesan and seasoning mix and mix well. Sprinkle this on filling.
Bake 25-30 minutes or until golden brown and set.
Allow to cool 10 minutes. Cut into 12 squares then cut each square in half, diagonally.