My friend makes Artichoke Pizza every year at her holiday party. My son can never get enough of this delicious appetizer. It is a simple pizza made with cream cheese, artichoke and parmesan cheese on Pillsbury crescent roll crust, topped with thin slices of tomatoes. I made this for super bowl tonight. No party due to the pandemic. All the pizza just for my husband and me. I have to thank my friend for the recipe.
Ingredients:
2- 8 oz. packages of crescent rolls
2- 8 oz. packages of cream cheese, softened
1 Cup grated Parmesan cheese
2 eggs (optional)
2 teaspoons lemon pepper
1- 14 oz. can of artichoke hearts, drained and chopped finely
1 clove garlic, minced
2 plum tomatoes
2 Tablespoons chopped fresh parsley
Method:
1. Preheat oven to 325 degrees F. Unroll both packages of rolls and place on cookie sheets to fill the sheets. Seal the perforations and press evenly to close any gaps. Bake 10-12 minutes until light golden brown. Remove from the oven and allow to cool for 5 minutes.
2. Place softened cream cheese in bowl. Add 1/2 cup grated parmesan cheese, and 1 teaspoon lemon pepper to the cream cheese.
3. Add chopped artichoke and garlic to the cheese mixture. Stir well to combine.
4. Spread the artichoke mixture evenly over the partially baked crust.
5. Top with thinly sliced tomatoes. Mix remaining 1/2 cup parmesan cheese with 1 teaspoon lemon pepper and chopped parsley. Sprinkle evenly over the tomatoes.
6. Bake for 25-30 minutes. Leave for 10 minutes before slicing.
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