Cheesy Artichoke Triangles
Serves: 24 appetizers
2 pkgs (8 oz) refrigerated crescent rolls
2 pkgs (8 oz) lowfat cream cheese, softened
1 clove garlic, pressed
1 can (14 oz) artichoke hearts in water, drained and finely chopped
1 cup (4 oz) parmesan cheese, freshly grated, divided
2 plum tomatos, sliced
2 tbsp chopped fresh parsley
1/2 tsp coarsely ground black pepper
Preheat oven to 375 degrees. Unroll one package of crescent rolls across one end of the pan. Repeat with 2nd package of dough on other side of pan. Roll dough to seal the seam and press dough up and all along the edges of the pan to form the "crust." Bake 10-12 minutes or until light golden brown and remove from oven.
Meanwhile, cream the cream cheese in mixer until smooth. Zest lemon for 1 tsp zest. Add lemon zest, eggs, and garlic to cream cheese. Mix. Add finely chopped artichokes and 1/2 cup of the parmesan cheese to cream cheese mixture, mix well.
Spread the artichoke mixture evenly over the crust; arrange tomato slices over filling. Combine the remaining parmesan cheese, parsley, and pepper in a separate bowl. Sprinkle mixture on the top of your filling.
Bake 25-30 minutes until light golden brown and set. Remove from oven and cool 10 minutes. Cut into 12 squares; cut each square in half diagonally.
These are absolutely delicious!! My husband is not a fan of cream cheese and even he loved these. They make such a nice looking appetizer and are even good heated up afterwards. I just toasted them up in the toaster oven and they were almost as good as new.