Cheesy Artichoke Appetizers

9
Ingredients

15m
Prep Time

30m
Cook Time

45m
Ready In

"Crispy nibbles make a great appetizer tray. They'll be gone in minutes!"

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (73.6 g)
Calories 90.2
Total Fat - 5 g
Saturated Fat - 2.4 g
Cholesterol - 83.3 mg
Sodium - 186.1 mg
Total Carbohydrate - 4 g
Dietary Fiber - 0.4 g
Sugars - 1.1 g
Protein - 7.2 g
Calcium - 146.6 mg
Iron - 0.6 mg
Vitamin C - 3.7 mg
Thiamin - 0 mg

Step 1

Preheat oven to 375F. Unroll one package of crescent rolls and place on a long cookie or baking sheet. Open the second package and place alongside the other, long ends touching. Use a rolling pin to roll and seal the perforations. Bake for 10 minutes or until a light golden brown.

Step 2

Meanwhile, place the cream cheese in a microwave safe bowl. Microwave on high for 60 seconds or until softened. Whisk until smooth.

Step 3

Grate the parmesan cheese - you should have about a cup. Add HALF a cup to the cream cheese. Add the eggs to the bowl and 1 teaspoon of the lemon pepper. Mix well.

Step 4

Drain the artichoke hearts and finely chop them. Add the artichokes and garlic to the bowl. Mix well.

Step 5

Spread the artichoke mixture evenly over the partially baked crust. Arrange the thinly sliced tomatoes over the filling.

Step 6

In a small bowl, combine the remaining teaspoon lemon pepper, remaining 1/2 cup of cheese, and the parsley. Sprinkle evenly over the filling.

Step 7

Bake 25-30 minutes until golden brown and set. Remove from oven and let rest for 10 minutes. Then cut into 12 squares. Cut each square in half diagonally to form triangles. Serve on a large platter.