2 cups (8 oz) shredded mozzarella cheese
1 carton (8 oz) spreadable chive and onion cream cheese
2 cans (14 oz each) water packed artichoke hearts, rinsed, drained and chopped
½ tsp minced garlic
2 tubes (8 oz. each) refrigerated crescent rolls
In a small mixing bowl, beat the mozzarella cheese, cream cheese, artichokes and garlic until blended.
Unroll both tubes of crescent dough into rectangles. Place dough in an ungreased 15”x10” x1” baking pan; press onto the bottom of pan, sealing seams and perforations. Spread with artichoke mixture. Bake at 375° for 18 to 20 minutes or until the crust is golden brown. Cut into squares; serve warm.
(2008 Cookbook)
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