Ingredients
4 ozfresh Parmesan cheese, grated, divided (about 1 cup)
2 (8 oz)pkgs. cream cheese, softened
2 (8 oz)pkgs. refrigerated crescent rolls
2eggs
2 tsplemon pepper seasoning
1 (14 oz)can artichoke hearts in water, drained and chopped
1garlic clove, minced
3plum tomatoes
2 Tbsfresh parsley, chopped
Instructions
Preheat oven to 375°. Unroll crescent rolls on a cookie sheet. Seal perforations and press up sides to form crust. Bake 10 to 12 min until golden brown. Combine cream cheese, 1/2 c. Parmesan, eggs, 1 tsp. lemon pepper, artichokes, and garlic. Mix until well blended. Spread over crust. Thinly slice tomatoes and arrange over filling. Sprinkle remaining Parmesan and lemon pepper. Bake 25 to 30 min. until golden brown. Cool 10 min. Cut in 12 squares then diagonally for 24 triangles.