Artichoke Bacon
Squares

INGREDIENTS:

• 1 jar (14.75 ounce) CARA MIA Artichoke Hearts Packed In Water
• 1/2 cup sour cream
• 2 tablespoons sliced green onions
• 1 can (8 ounce) refrigerated crescent rolls
• 8 slices bacon, fried crisp and crumbled
• 1 tablespoon sesame seeds, toasted

DIRECTIONS:

1. Preheat oven to 350˚F. Drain artichoke hearts; cut in half lengthwise and set aside. In small bowl, combine sour cream and onions; blend well.
2. Separate crescent dough into 4 rectangles. Place 2 rectangles on bottom of ungreased 8 or 9-inch square pan, and press together sealing perforations to form crust. Bake at 350˚F for 5 minutes. Remove from oven.
3. Spread sour cream mixture evenly over partially baked crust. Sprinkle with bacon.  Divide and arrange artichoke hearts evenly on top. Oil one side of a large piece of waxed paper and arrange remaining rectangles of crescent dough on top; press to seal perforations. Oil a second large piece of waxed paper and arrange oiled-side down on top of dough. Roll with rolling pin or press with hands to fit pan; peel wax paper from one side. Turn uncovered side down and arrange over filling; peel away remaining waxed paper. Sprinkle with sesame seeds. Return to oven and bake 15 to 20 minutes more or until golden brown. Cool 15 minutes; cut 5 by 5 to make 25 appetizer squares, or cut 3 by 3 for larger servings.
4. Makes 25 appetizer squares or 9 large servings

Products:

CARA MIA Artichokes in Water