Parmesan artichoke squares

Prep and cook time: 40 minutes
Serves 8

1 (8oz) can crescent rolls
1/2 cup roasted red peppers
1 (14oz) can artichoke hearts
3/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup mayonnaise

Preheat oven to 375°F. Unroll the crescent roll dought; do not separate into rectangles. Roll or press into bottom of ungreased 10x15" baking pan, forming solid crust (crust will be very thing. Press al edges together well). Bake for 10 minutes. Crust may develop cracks, but will not affect the final product.

While crust bakes, cut red pepper into 1/4" strips. Cut each strip into thirds. The result should be approximately 32 individual pieces. Set peppers aside.

Drain and chop artichoke hearts, placing in medium mixing bowl. Add Parmesan cheese, mozarella cheese and mayonnaise. Mix well. Spread this mixture over crust. Bake for additional 15 minutes. Cut into 32 triangles or squares (the easiest way to cut triangles is to first cut apetizer into 16 squares, then cut each square in half diagonally.) Garnish each triangle with a red pepper strip. Serve warm.

Nutrition facts: Serving size: 1/8 recipe. Calories: 321; Fat: 23g; Chol: 22mg; Sod: 734mg; Carb: 16g; Fiber <1g; Prot: 11g.