Artichoke N Bacon Crescent Squares Recipes
ARTICHOKE RANCH SQUARES
I love to cook but don't have much free time. So I appreciate fast and easy recipes that are big on taste...like these savory snack squares. -Joanne VanderSchaaf, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 18 servings.
Number Of Ingredients 6
Steps:
- Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 8-10 minutes or until lightly browned. , Meanwhile, in a large bowl, combine the remaining ingredients; spread over crust. Bake for 12-15 minutes or until cheese is melted and crust is golden brown. Cut into squares; serve warm.
Nutrition Facts : Calories 189 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
ARTICHOKE 'N BACON CRESCENT SQUARES
These flaky appetizer squares are easy to prepare and packed with flavor. Serve them at your next party.
Provided by Allrecipes Member
Time 1h5m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F. Unroll both cans of dough. Place in ungreased 15x10x1-inch pan, long sides overlapping to fit pan. Press in bottom and up sides of pan to form crust.
- Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth. Spread over cooled crust. Top with remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 8.2 g, Cholesterol 12 mg, Fat 7.6 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 3 g, Sodium 228.6 mg, Sugar 0.3 g
EASY ARTICHOKE CRESCENT SQUARES
Great appetizers, served with soup, or for a yummy snack. These are so good and can be made quickly and easily. Created for RSC#11!
Provided by Sharon123
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Gouda cheese.
- Bake at 375*F. for 5 minutes.
- In small bowl, beat cream cheese until smooth. Add sour cream, red pepper flakes, salt and egg; blend well. Spread over partially baked crust.
- Top with shallots, artichoke hearts, and sundried tomatoes. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set.
- To serve, cut into squares. Serve warm or cold. Store in refrigerator.
ARTICHOKE CRESCENT APPETIZERS
This colorful appetizer is sure to please guests at any affair. My family loves it served both warmed up and chilled. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 163mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
ARTICHOKE 'N BACON CRESCENT SQUARES
Make and share this Artichoke 'n Bacon Crescent Squares recipe from Food.com.
Provided by Pillsbury Crescent
Categories Breads
Time 1h5m
Yield 32 appetizers
Number Of Ingredients 10
Steps:
- Heat oven to 375°F Unroll both cans of dough. Place in ungreased 15x10x1-inch pan, long sides overlapping to fit pan. Press in bottom and up sides of pan to form crust.
- Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth. Spread over cooled crust. Top with remaining ingredients. Serve immediately, or cover and refrigerate up to 2 hours. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 56.5, Fat 4.8, SaturatedFat 2.4, Cholesterol 11.5, Sodium 82.9, Carbohydrate 1.9, Fiber 0.7, Sugar 0.4, Protein 1.8
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