Artichoke Bacon Crescent Rolls

Easy artichoke bacon appetizer is quick to make when you start with a roll of refrigerated crescent rolls. You can prepare the crust ahead of time, and top with the artichoke mixture 15 minutes before serving.

Artichoke Bacon Crescent Rolls

Photo by claudia g.

  • Prep Time


  • Total Time


  • Servings



  • 1

    (8-ounce) roll refrigerated crescent rolls

  • 1

    (8-ounce) package cream cheese, softened

  • ¼

    cup shredded Parmesan cheese

  • 1

    tablespoon chopped fresh parsley

  • 1

    tablespoon mayonnaise

  • 1

    (2-ounce) jar diced pimientos

  • 2

    (6 to 7-ounce) jars marinated artichoke hearts, drained, coarsely chopped

  • 6

    slices bacon, crisply cooked, crumbled

  • 1

    cup seeded diced plum tomatoes

  • Chopped green onions


Unroll cresent dough and press onto the bottom and up the sides of a 13 x 9 baking dish. Seal seams and perforations. Sprinkle with parmesan cheese. Bake at 375°F for 8 to 10 minutes or until lightly brown. In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise until smooth. Spread over cooled crust. Top with remaining ingredients. Bake 15 min longer. Cut into 8 rows by 4 rows.


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