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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cheesy Artichoke Triangles Recipe

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This recipe for Cheesy Artichoke Triangles is from Mueller/Bilberry Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs. Pillsbury crescent rolls
14 oz. artichoke hearts, drained
2 (8 oz.) pkgs. cream cheese
1 garlic clove
2 eggs
4 oz. Parmesan cheese
2 firm plum tomatoes
2 tsp. lemon pepper
2 Tbls. Fresh parsley, snipped
Directions:
Directions:
Preheat oven to 375º. Arrange crescent rolls on bar pan to cover surface. Roll dough to seal perforations. Bake 10 - 12 minutes. Microwave cream cheese for 1 minute. Whisk until smooth. Grate Parmesan cheese; add 1/2 cup to cream cheese mixture. Add eggs and 1 tsp. lemon pepper; blend well. Drain artichoke hearts and chop finely. Add artichoke hearts and garlic to cream cheese mixture. Spread evenly over crust. Tingly slice tomatoes and arrange over filling. Combine snipped parsley, Parmesan cheese and 1 tsp. lemon pepper. Sprinkle over tomatoes. Bake 25 - 30 minutes or until golden brown.

 

 

 

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