Cheesy Artichoke Triangles

Source: The Pampered Chef

2 (8 ounce) packages refrigerator crescent rolls
16 ounces cream cheese, softened
4 ounces fresh Parmesan cheese, grated, divided
2 eggs
2 teaspoons Pantry Lemmon 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

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.

Yields: 24 triangles