Artichoke Ranch Squares

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup shredded Parmesan cheese
• 3/4 cup ranch salad dressing
• 1 jar (4 ounces) diced pimientos, drained

Directions

• Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 8-10 minutes or until lightly browned.
• Meanwhile, in a bowl, combine the remaining ingredients; spread over crust. Bake for 12-15 minutes or until cheese is melted and crust is golden brown. Cut into squares; serve warm. Yield: about 2-1/2 dozen.

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