Pampered Chef Recipes
Cheesy Artichoke Triangles
Yield: 24 triangles
Ingredients
- 2 (8 ounce) packages refrigerator crescent rolls
- 16 ounces cream cheese, softened
- 4 ounces fresh Parmesan cheese, grated, divided
- 2 eggs
- 2 teaspoons Pantry Lemon Pepper Seasoning Mix, divided
- 1 (14 ounce) can artichoke hearts in water, drained and chopped
- 1 garlic clove, pressed
- 2 plum tomatoes
- 2 tablespoons fresh parsley, snipped
Instructions
- Heat oven to 375 degrees F.
- Unroll 1 package crescent rolls across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using Dough & Pizza Roller, roll dough to seal perforations and press up sides to form crust. Bake 10 to 12 minutes until golden brown.
- Meanwhile, in Classic Batter Bowl, microwave cream cheese on high 60 seconds or until softened; whisk until smooth using Stainless Steel Whisk. Grate Parmesan cheese using Deluxe Cheese Grater; add 1/2 cup of the cheese to batter bowl. Add eggs and 1 teaspoon Seasoning Mix; blend well using Classic Scraper. Drain artichokes using small Colander; chop finely with Food Chopper. Add artichokes and garlic to cheese mixture.
- Spread artichoke mixture evenly over partially baked crust. Thinly slice tomatoes using Ultimate Slice & Grate fitted with v-shaped blade; arrange over filling. Snip parsley using Kitchen Shears into small Batter Bowl. Add remaining Parmesan
cheese & Seasoning Mix; mix well. Sprinkle cheese mixture evenly over filling. Bake 25 to 30 minutes or until golden brown and set. Allow to cool 10 minutes.
- Cut into 12 squares; cut each square in half diagonally to yield 24 triangles using Serrated Bread Knife.
- Serve using Mini-Serving Spatula.
Attribution
Recipe credit: Pampered Chef