Grecian Party Squares

Yield: 24 appetizers

Recipe Ingredients

• 2 (8 ounce) cans refrigerated crescent rolls
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 (.9 ounce) envelope dry vegetable soup and dip mix
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 (14 ounce) can artichoke hearts in water, drained and chopped
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 1 (4 ounce) package crumbled feta cheese
• 1 garlic clove, pressed
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Instructions

1. Heat oven to 375 degrees F. Unroll one package of crescent dough 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 Baker's Roller(TM), roll dough to seal perforations and press up sides to form crust.
2. Bake 10 to 12 minutes or until light golden brown; remove from oven to Stackable Cooling Rack.
3. Meanwhile, in Classic Batter Bowl, combine mayonnaise, sour cream and soup mix; mix well.
4. Drain spinach in small Colander, squeezing out as much moisture as possible; add to batter bowl.
5. Drain artichokes and water chestnuts in colander; chop with Food Chopper.
6. Add artichokes, water chestnuts, feta cheese and garlic pressed with Garlic Press to batter bowl; mix well.
7. Spread spinach mixture evenly over crust. Using Deluxe Cheese Grater, grate Parmesan cheese over filling.
8. Bake 10 to 12 minutes or until heated through.
9. Remove from oven; cut into squares with Utility Knife.
10. Serve using Mini-Serving Spatula.

Notes

One-half of a 1.7-ounce envelope dry vegetable soup and dip mix can be substituted for the .9-ounce envelope, if desired.

Nutrition

Per serving: (1 square): Calories 150, Total Fat 10g, Saturated Fat 3g, Cholesterol 10mg, Carbohydrate 12g, Protein 4g, Sodium 360mg, Fiber 2g

Attribution

Recipe credit: Pampered Chef