Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls ( can use reduced-fat)
3/4 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
1/2 cup mayonnaise ( light is OK, not no-fat)
1 (14 ounce) cans artichoke hearts, drained and chopped
1 (4 ounce) cans chopped green chilies, drained
1 (4 ounce) cans sliced black olives
1 -2 dash Tabasco sauce
Directions:
Preheat oven to 375.
Unroll both cans of crescent roll dough onto a jelly roll pan (15×10).
Press into sides and bottom, until pan is covered with a solid crust.
Bake for 10 minutes.
Combine remaining ingredients, mixing well.
Spread evenly onto the baked crust.
Bake for 15 minutes, or until cheeses are melted.
Allow to stand 5 minutes before cutting into squares to serve.
Servings: 36
Time preparation: 10 min.
Time total: 35 min.