Courtesy of Brys Estate Vineyard & Winery
Favorite recipe of Steve Callewaert, Tasting Room Staff
2 packages (8 oz each) refrigerated crescent rolls (“light” can be used)
3/4 cup mayonnaise
1/4 cup (1 oz) grated Parmesan cheese
1 package (0.7 oz) dry Italian salad dressing mix
1 can (14 oz) artichoke hearts in water, drained and chopped
1 1/2 cups (6 oz) shredded cheddar cheese, divided
Preheat oven to 375 degrees. Separate dough into 4 rectangles. Place crosswise in lightly greased 15 x 10-inch pan with sides. Press on to bottom and up sides of pan to form crust, pressing perforations and seams together with fingers to seal. Bake 10 minutes or until golden grown. Cool completely.
In medium bowl, combine mayonnaise, Parmesan cheese and salad dressing mix. Stir in artichokes and 1 cup of the cheddar cheese. Spread mixture onto crust; sprinkle with the remaining 1/2 cup cheddar cheese and paprika (if desired). Bake 10 minutes. Cut into 1 inch squares. Serve Warm.
Yield: 60 appetizers
Brys Estate Pinot Grigio