Ingredients
1 tube (8 ounces) refrigerated crescent rolls2 tablespoons grated Parmesan cheese6 ounces cream cheese, softened1/2 cup sour cream1 large egg1/2 teaspoon dill weed1/4 teaspoon seasoned salt1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1/3 cup thinly chopped green onions1 jar (2 ounces) diced pimientos, drained
Preparation
Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13x9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-10 minutes.
Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos.
Bake until edges are golden brown, 15-20 minutes. Cut into 24 pieces.
