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Artichoke Crescent Appetizers

This colorful appetizer is sure to please guests at any affair. My family loves it served both warmed up and chilled. —Mary Ann Dell, Phoenixville, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    2 dozen


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons grated Parmesan cheese
  • 6 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 large egg
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon seasoned salt
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/3 cup thinly chopped green onions
  • 1 jar (2 ounces) diced pimientos, drained


  • Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13x9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-10 minutes.
  • Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos.
  • Bake until edges are golden brown, 15-20 minutes. Cut into 24 pieces.
Nutrition Facts
1 piece: 81 calories, 5g fat (2g saturated fat), 16mg cholesterol, 163mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 2g protein.

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  • mamaknowsbest
    Feb 8, 2016

    Adults as well as kids will love this "white pizza"!! Added 1/2 cup shredded mozerella to the top. Great recipe that even kids who say they don't like artichoke ate it straight out of the oven. Ingredients are very flexible for adding or substituting seasoning. As a volunteer food editor for Taste of Home I enjoy making dishes that appeal to large groups and are fun to serve.

  • mamoonis
    Dec 13, 2013

    The cream cheese part of this is really good but I think it was a little boring on the crescent rolls. I think it would be better as a cold dip (minus the egg) or with the egg, then baked with the Parmesan on top served with crackers or baguette..

  • lesleypaige
    Nov 19, 2011

    I made this recipe this summer and it was a huge hit. I was able to freeze some that I didn't need the first time I made them, and when I thawed them out & prepared them, they were just as good as the first batch. Everyone loved them

  • pallen0703
    Dec 28, 2010

    These were good. I made them with roasted red peppers instead of the pimentos. They were easy to make. I will make them again.

  • luvscooking
    Sep 23, 2010

    These were really yummy! I made them with the ingredients the recipe called for and they were delicious. I will also try them with roasted red peppers instead of the pimentos next time just for a change. I know this will be an appetizer I will make many times!

  • Mariebel
    Jun 7, 2010

    This is a great appetizer to bring to a potluck! To make it healthier, I used reduced-fat crescent rolls, 1/3-less-fat cream cheese, and reduced-fat sour cream. You couldn't tell it was a low-fat version. I didn't have pimientos on hand so I used fresh roasted red peppers instead and the recipe turned out great! Definitely a keeper!

  • jenniferpera
    Feb 7, 2010

    No comment left

  • jhass
    Oct 20, 2009

    No comment left