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.
(8-ounce) roll refrigerated crescent rolls
(8-ounce) package cream cheese, softened
cup shredded Parmesan cheese
tablespoon chopped fresh parsley
(2-ounce) jar diced pimientos
(6 to 7-ounce) jars marinated artichoke hearts, drained, coarsely chopped
slices bacon, crisply cooked, crumbled
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.