Best Easy Artichoke Crescent Squares Recipes

CHEESY ARTICHOKE SQUARES

Cheesy Artichoke Squares image

This is an old family favourite. I can't remember where I got the recipe, but I have been making these squares for 25 years. These spicy squares are excellent served hot or cold. If you are not a fan of alot of herbs, than please, add the amount you would prefer, this dish is very versatile.

Provided by Baby Kato

Categories Cheese

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 (10 ounce) jars marinated artichokes
1 onion, small, chopped
2 garlic cloves, chopped
1/2 cup breadcrumbs
2 cups old cheddar cheese, grated
6 large eggs, beaten
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons Tabasco sauce

Steps:

Preheat oven to 350°.
Drain juice from one jar of artichokes into frying pan.
Sauté onion and garlic in the artichoke juice, simmer and cool.
Chop artichokes and mix with the cooled onions and garlic.
Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
Bake in a 350° oven for 40 minutes.
Let cool 5 minutes; cut and enjoy.

ARTICHOKE CRESCENT APPETIZERS

Artichoke Crescent Appetizers image

This colorful appetizer is sure to please guests at any affair. My family loves it served both warmed up and chilled. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons grated Parmesan cheese
6 ounces cream cheese, softened
1/2 cup sour cream
1 large egg
1/2 teaspoon dill weed
1/4 teaspoon seasoned salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup thinly chopped green onions
1 jar (2 ounces) diced pimientos, drained

Steps:

Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13x9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-10 minutes., Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos. , Bake until edges are golden brown, 15-20 minutes. Cut into 24 pieces.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 163mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.