Fabulous Food Friday

Ever since I served these at my Favorite things brunch, I have had several requests for this recipe...so here goes.

Cheesy Artichoke Triangles
2 packages (8 oz each) refrigerated crescent rolls)
2 packages (8 oz each) cream cheese, softened
4 oz. fresh, grated Parmesan (about 1 cup)
2 eggs
2 teaspoons of lemon pepper
1 can (14 oz) or jar of artichoke hearts, chopped
1 garlic clove, minced
2 tablespoons fresh snipped parsley

Preheat oven to 375 degrees. Unroll crescent rolls and lay triangles flat onto jelly roll pan and roll dough w/ a glass or just seal the edges all together with your hands to form one large pan of dough. Bake 10-12 minutes or until light brown

In a medium bowl, soften cream cheese, add 1/2 cup Parmesan cheese, 1 teaspoon of the lemon pepper, eggs, garlic and artichoke hearts.

Spread mixture evenly over partially baked crust. Add remaining Parmesan cheese and lemon pepper over filling. Bake 25 more minutes until brown and set. Allow to cool 10 minutes. Cut into squares, then cut each diagonally to form triangles.

Makes 24 servings

Variations use phyllo sheets instead of crescent rolls. Also if you like tomatoes, you can add sun dried tomatoes before sprinkling on the Parmesan cheese.