Lunch: Baked Artichoke Squares

Please a lot of people with a little dough! Tasty topped crescent rolls square off to serve a crowd.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Baked Artichoke Squares

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
3/4 cup grated Parmesan cheese
2/3 cup mayonnaise
2/3 cup sour cream
1/8 teaspoon garlic powder

Instructions

Heat oven to 375 °F.
If using crescent rolls: Unroll both cans of dough; separate into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and 1 inch up sides to form crust.
Bake 10 to 12 minutes or until light golden brown.
Meanwhile, in medium bowl, stir remaining ingredients until well blended. Spread mixture evenly over partially baked crust.
Bake 8 to 10 minutes longer or until topping is hot. Cut into 1 1/2-inch squares. Serve warm.

Add a review for Baked Artichoke Squares