Ingredients (6)
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refrigerated crescent dinner rolls 2 cans (8 ounces each)
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shredded mozzarella cheese ¼ cup
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artichoke hearts, drained 14 ounces
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sliced pimentos, drained 14 ounces
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grated Parmesan cheese, divided ¼ cup
Steps (3)
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1
Unroll dough without tearing; press into 15x10x1-inch pan. Bake at 375°F for 10 minutes, or until cooked through.
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2Combine remaining ingredients, saving ¼ cup of Parmesan cheese to sprinkle on top. Spread ingredients on crust and bake at 375°F for 15 minutes. Remove from oven and sprinkle with reserved Parmesan.
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3Let stand 5 minutes before cutting into 2-inch squares.
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