I found this recipe while looking for tailgate recipes on perfectentertaining.com. I thought it would be a great appetizer to either have when hosting a party or to take to holiday parties. I gave the recipe to a friend last week and she made it for our Bible Study and it was delicious! I hope I can make it as yummy to take to a cookie exchange Saturday night!
1 8 ounce can refrigerated crescent rolls
1/2 cup freshly grated Parmesan cheese, divided
8 ounces room temperature cream cheese
1 egg
1/2 cup sour cream
10 ounces thawed frozen chopped spinach, squeezed until dry
14 ounces artichoke hearts, drained and coarsely chopped
Preheat the oven to 375.
Unroll the crescent dough and place on a 13 X 9 inch pan. Gently press though dough evenly into the pan and 1/2 inch up the sides of the pan to form a crust, paying special attention to seal the roll perforations. Sprinkle the dough with 3 tablespoons of the Parmesan cheese. Bake for 5 minutes, then remove from the oven.
While the crust is baking, beat the cream cheese until smooth and creamy. Add the egg, sour cream, and remaining Parmesan cheese and mix until smooth. Fold in the spinach and artichoke hearts. Spread the mixture evenly over the prepared crust.
Bake for an additional 13-15 minutes, or until the crust is golden brown and the filling is set. Cut into squares and serve hot or cool to room temperature. Store in a tightly sealed container in the refrigerator for up to 24 hours. To reheat, bake at 375 degrees for 5-10 minutes, or until piping hot.