I halved the recipe and changed it slightly. I used 1/3 reduced fat plain cream cheese, mixed in dried Italian seasoning and about 1 tablespoon Ranch dressing. Baked on a pizza stone at 350 for about 14 minutes, pulled out of oven and allowed crust to crisp on stone for a few minutes. It got rave reviews--I served it for dinner along with a salad and it was a huge hit!

This turned out sooooo good!!! I was really doubtful about how it would taste, especially because the garlic seemed like too much. But the crescent dough really evens it out - so not to worry if it smells too strong. I dropped clumps of the artichoke mixture and spread it with a fork. This is fantastic if you want to prepare the artichoke mixture the previous day, like I did, and then it takes less than 5 minutes to throw it together the next day, and then only 18 minutes in the oven. Perfect! The whole family LOVED it!

I was nervous about the crescent part getting soggy because artichokes tend to water when they cook, so here's what I did. I used marinated artichoke quarters, drained them, layed them out on paper towels for more draining. Then I chopped them up into 1" pcs. Instead of laying them out like bars, I made squares out of the crescents and bundled the mixture inside. I did this by pinching two triangles together to seal, then cut them in half and pressed them out a little more. I brushed the little bundles with beaten egg and they came out a litle crispy and shiny. I ended up cooking mine on parchment paper and they seemed like they weren't browning enuf so i ended up cooking them longer (18-20 min's versus 12 min's). Not sure if it's because of the paper or not. ANYWAY, people loved them!! My sister took home the few that were left. I wouldn't do this for a big dinner party or get together as it only makes 8 per crescent roll pkg. Thanks for the recipe, :).

Ingredients are simple and easy to find. Very simple to put together. Delicious