Ingredients
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2 (8 oz.) cans refrigerator dinner rolls
14 oz. can artichoke hearts, drained and chopped
1 c. Cheddar cheese, shredded
7 oz. pkg. Italian salad dressing mix
3/4 c. mayonnaise
1/4 c. Parmesan cheese, grated
paprika
Preparation
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On ungreased jelly roll pan, lay out the rolls, pinching together to make a large rectangle.
Bake 10 minutes in a 400\u00b0 oven until golden brown.
Cool completely.
Mix artichoke hearts, 1/2 cup Cheddar cheese, salad mix, mayonnaise and Parmesan in bowl. Spread onto crust.
Sprinkle with remaining Cheddar cheese and paprika.
Bake in a 325\u00b0 oven for 10 minutes, or until cheese melts.
Cut into squares.
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