Ingredients
2 cups shredded part-skim mozzarella cheese1 carton (8 ounces) spreadable chive and onion cream cheese2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped1/2 teaspoon minced garlic2 tubes (8 ounces each) refrigerated crescent rolls
Preparation
In a small bowl, beat the mozzarella cheese, cream cheese, artichokes and garlic until blended.
Unroll both tubes of crescent dough into rectangles. Place dough in an ungreased 15x10x1-in. baking pan; press onto the bottom of pan, sealing seams and perforations. Spread with artichoke mixture.
Bake at 375° for 18-20 minutes or until crust is golden brown. Cut into squares.
