2 packages (8 ounces each) refrigerated crescent rolls

2 packages (8 ounces each) cream cheese, softened
4 ounces fresh Parmesan cheese, grated, divided (about 1 cup)
2 eggs

2 teaspoons lemon pepper

1 can (14 ounces) artichoke hearts in water, drained, chopped
1 garlic clove, pressed

2 firm plum tomatoes
2 tablespoons fresh parsley, snipped

1. Preheat oven to 375ºF. Unroll one package of 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 and Pizza Roller, roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown.

2. 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 ½ cup of the cheese to Batter Bowl. Add eggs and 1 teaspoon of the Seasoning Mix; blend well using Classic Scraper. Drain artichokes in small Colander; chop finely with Food Chopper. Add artichokes and garlic pressed with Garlic Press to cheese mixture; mix well.

3. Spread artichoke mixture evenly over partially baked crust. Thinly slice tomatoes using Ultimate Mandolin or Forged Cutlery Knife; arrange over filling. Snip parsley using Kitchen Shears (or cut w/Pizza Cutter) into Prep Bowl. Add remaining Parmesan cheese and Seasoning Mix; mix well. Sprinkle cheese mixture evenly over filling. Bake 25-30 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 Pizza Cutter. Serve using Mini-Serving Spatula.

No comments:

Post a Comment