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Artichoke dip on bread and no double dipping here!
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.
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vlmarston on 7.25.2012
Mmmm, this sounds yummy. Adding to my tailgate recipes!