CHEF JEFF — ONE BYTE AT A TIME: Cheese Artichoke Triangles

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Here’s a good recipe from Pampered Chef.

Cheese Artichoke Triangles

2 8-ounce packages refrigerated crescent rolls

2 8-ounce packages cream cheese, softened

1 cup fresh Parmesan cheese, grated, divided

2 eggs

2 teaspoons lemon pepper seasoning mix, divided

1 14-ounce can artichoke hearts, drained and chopped

1 garlic clove, pressed

2 plum tomatoes, sliced

2 tablespoons fresh parsley, snipped

Heat oven to 375 degrees. Separate dough into 4 rectangles. Press to make a crust in bottom of ungreased 15-by-10-by-1-inch pan, pressing perforations to seal. Press up pan’s sides. Bake 10 minutes or until light golden brown. Beat cream cheese until smooth. Add ½ cup of cheese, eggs and teaspoon of lemon pepper. Blend. Add artichokes. Mix. Spread over crust. Thinly slice tomatoes. Arrange over filling. Toss parsley with remaining Parmesan. Sprinkle over filling. Bake about 25 minutes. Cool. Cut into 12 squares, then cut in half to make 12 triangles. Serve warm.

Yield: Serves 24.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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