Ingredients:
1 (8 count) packages refrigerated crescent dinner rolls
1/2 cup freshly shredded parmesan cheese
1/4 cup mayonnaise, reduced calorie is ok
1 (6 1/2 ounce) jars marinated artichoke hearts, drained and finely chopped
1/2 cup chopped sweet red peppers or 1/2 cup green sweet peppers ( or both)
nonstick cooking spray, coating
Directions:
On a lightly floured surface, unroll crescent roll dough; seal perforations between rolls; with a lightly floured rolling pin, roll crescent roll dough into a 15×7 1/2-inch rectangle.
In a medium bowl, stir together the parmesan cheese and mayonnaise; stir in artichoke hearts; spread mixture on dough, leaving 1/2 inch on each side; sprinkle with sweet pepper.
Beginning at one long end, roll up dough; moisten and pinch edges to seal; spray a baking sheet with non-stick coating; place roll on baking sheet.
Bake in a 350F oven for 30 minutes, or till golden brown.
Let cool for a few minutes before slicing.
Best to serve with forks.
Servings: 16
Time preparation: 30 min.
Time total: 60 min.