Artichoke Roll

Name: Artichoke Roll
Ingredients: 1 (8 count) package refrigerated crescent dinner rolls; 12 cup freshly shredded parmesan cheese; 14 cup mayonnaise, reduced calorie is ok; 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and finely chopped; 12 cup chopped sweet red peppers or 12 cup green sweet pepper (or both); nonstick cooking spray, coating

6 ingredients

6 steps

Ingredients

1 (8 count) package refrigerated crescent dinner rolls
12 cup freshly shredded parmesan cheese
14 cup mayonnaise, reduced calorie is ok
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and finely chopped
12 cup chopped sweet red peppers or 12 cup green sweet pepper (or both)
nonstick cooking spray, coating

Directions

1

On a lightly floured surface, unroll crescent roll dough; seal perforations between rolls; with a lightly floured rolling pin, roll crescent roll dough into a 15x7 1/2-inch rectangle.
2

In a medium bowl, stir together the parmesan cheese and mayonnaise; stir in artichoke hearts; spread mixture on dough, leaving 1/2 inch on each side; sprinkle with sweet pepper.
3

Beginning at one long end, roll up dough; moisten and pinch edges to seal; spray a baking sheet with non-stick coating; place roll on baking sheet.
4

Bake in a 350 oven for 30 minutes, or till golden brown.
5

Let cool for a few minutes before slicing.
6

Best to serve with forks.