Parmesan Artichoke Bread

Ingredients

• 1 package (8 Oz. Size) Crescent Rolls
• 1 package (8 Oz. Size) Cream Cheese, Softened
• ¼ cups Mayonnaise
• ½ whole Lemon, Zested
• 1 whole Egg
• 1 clove Garlic, Pressed
• 1 can (14 Oz. Size) Artichoke Hearts, Drained And Chopped
• ¾ cups Parmesan Cheese, Grated, Divided
• ¼ teaspoons Kosher Salt
• 6 whole Cranks Fresh Ground Black Pepper, Divided
• ½ cups Mozzarella Cheese, Shredded
• 1 whole Roma Tomato, Sliced

Preparation Instructions

Unroll crescent rolls and press into a 9-inch square baking dish, pinching seams together. Partially bake in a 375ºF oven for 10 minutes. Make filling while baking.

In mixing bowl, beat cream cheese and mayonnaise together until smooth. Beat in lemon zest, egg, and garlic. Fold in artichoke, 1/2 cup parmesan cheese, kosher salt and 3 cranks of black pepper.

Spread over partially cooked crust. Top with mozzarella, remaining parmesan cheese, 3 cranks of black pepper and sliced tomatoes. Bake 25-30 minutes. Remove, cool about 15 minutes, cut and enjoy!

Note: Recipe can easily be doubled for a 13×9 baking dish.