Sunday, November 23, 2008

Grecian Party Squares

(I forgot to take a picture before we ate them. Picture spinach artichoke dip spread on a crescent roll crust.)
Ingredients
2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope (.9 ounce) dry vegetable soup and dip mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 package (4 ounces) crumbled feta cheese
1 garlic clove, pressed
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions
Preheat oven to 375°F. Unroll one package of crescent dough across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using Baker's Roller, roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown; remove from oven to Stackable Cooling Rack. Meanwhile, in Classic Batter Bowl, combine mayonnaise, sour cream and soup mix; mix well. Drain spinach in small Colander, squeezing out as much moisture as possible; add to batter bowl. Drain artichokes and water chestnuts in colander; chop with Food Chopper. Add artichokes, water chestnuts, feta cheese and garlic pressed with Garlic Press to batter bowl; mix well. Spread spinach mixture evenly over crust. Using Deluxe Cheese Grater, grate Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares with Utility Knife. Serve using Mini-Serving Spatula. Yield: 24 appetizers

Recipe source - Pampered Chef

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