Parmesan Artichoke Bread

Name: Parmesan Artichoke Bread
Ingredients: 1 package (8 Oz. Size) Crescent Rolls; 1 package (8 Oz. Size) Cream Cheese, Softened; 1/4 cups Mayonnaise; 1/2 whole Lemon, Zested; 1 whole Egg; 1 clove Garlic, Pressed; 1 can (14 Oz. Size) Artichoke Hearts, Drained And Chopped; 3/4 cups Parmesan Cheese, Grated, Divided; 1/4 teaspoons Kosher Salt; 6 whole Cranks Fresh Ground Black Pepper, Divided; 1/2 cups Mozzarella Cheese, Shredded; 1 whole Roma Tomato, Sliced

12 ingredients

11 steps

Ingredients

1 package (8 Oz. Size) Crescent Rolls
1 package (8 Oz. Size) Cream Cheese, Softened
1/4 cups Mayonnaise
1/2 whole Lemon, Zested
1 whole Egg
1 clove Garlic, Pressed
1 can (14 Oz. Size) Artichoke Hearts, Drained And Chopped
3/4 cups Parmesan Cheese, Grated, Divided
1/4 teaspoons Kosher Salt
6 whole Cranks Fresh Ground Black Pepper, Divided
1/2 cups Mozzarella Cheese, Shredded
1 whole Roma Tomato, Sliced

Directions

1

Unroll crescent rolls and press into a 9-inch square baking dish, pinching seams together.
2

Partially bake in a 375 degrees F oven for 10 minutes.
3

Make filling while baking.
4

In mixing bowl, beat cream cheese and mayonnaise together until smooth.
5

Beat in lemon zest, egg, and garlic.
6

Fold in artichoke, 1/2 cup parmesan cheese, kosher salt and 3 cranks of black pepper.
7

Spread over partially cooked crust.
8

Top with mozzarella, remaining parmesan cheese, 3 cranks of black pepper and sliced tomatoes.
9

Bake 25-30 minutes.
10

Remove, cool about 15 minutes, cut and enjoy!
11

Note: Recipe can easily be doubled for a 13x9 baking dish.