Baked Artichoke Squares

from Elizabeth Fountain 

I seriously could eat a ton of these. So yummy.

2 (8 oz) cans Pillsbury refrigerated crescent dinner rolls.

1 (14 oz) can artichoke hearts, drained and chopped.

1 (9 oz) pkg green giant harvest fresh frozen spinach, thawed and squeeze to drain.

3/4 cup grated Parmesan cheese

2/3 cup mayo

2/3 cup sour cream

1/8 tsp garlic powder

Heat oven to 375. unroll dough and place in the bottom of a 15 x 10 x 1 inch baking pan (cookie sheet). press over bottom of the pan. Press perforations to seal.

Bake at 375 for 10-12 minutes or until lightly golden brown.

meanwhile, in medium bowl combine all remained ingredients. mix well.

Spread mixture evenly on crust.

bake at 375 for an addition 8-10 minutes or until topping is thoroughly heated.

Cut in 1 1/2 inch squares, serve warm.

Something I like to do: You can cook the crust ahead of time. And you can mix up the other ingredients ahead of time (store in fridge). So that right before you want to eat them, you just have to spread the topping and heat that up. That way I make the mess early, and have time to clean it up, but the squares are hot and wonderful for our guests.  You will need to cook it 5-10 minutes longer, though, if you do this because your crust is cool, it will take longer to heat up.

Or I will just make the spinach mixture early. And store that in my fridge. Because it's not messy to just press the dough in the cookie sheet.... so either way works.

 

You can also use the Pillsbury refrigerated pizza dough, which is easier cause there are no perforations, but the dough is heavier and not as good. I prefer the crescent dough even though it's more work.

Also, you can just take the dip recipe (mayo, spinach, etc.) and just cook that and serve with chips for spinach dip.