BAKED ARTICHOKE SQUARES
2 cans (8oz each) Pillsbury refrigerated crescent dinner rolls
1 can (14oz) artichoke hearts, drained, chopped
1 box (9oz) frozen spinach, thawed, squeezed to drain
3/4 cup grated Parmesan cheese
2/3 cup mayonnaise
2/3 cup sour cream
1/8 tsp garlic powder
Heat oven to 375 degrees. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10-inch pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal.
Bake 10 to 12 minutes or until light golden brown.
Meanwhile, in medium bowl, mix all remaining ingredients. Spread evenly over partially baked crust.
Bake 8 to 10 minutes longer or until topping is thoroughly heated. Cut into 1-1/2 inch squares. Serve warm.
*recipe taken from Pillsbury's 2008 Annual Recipes