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terrilw on 11.1.2012
This was really good! I used the recipe exactly as written but I used a 9×13 pan. It worked perfectly. It may not have been as thick but I liked it that way.
Parmesan Artichoke Bread
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Description
Artichoke dip on bread and no double dipping here!
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
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!