Reviewed: Oct. 27, 2011

We did not care for this at all. It was very bland but rich at the same time. It definitely needs something. I served it at an open house and while everything else was gone or almost gone there was lots of this left. Sorry will not make again.

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Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

Reviewed: Aug. 28, 2011

Except for one change, recommended by a reviewer, I followed this recipe as written. My only revision was using a mozzarella and parmesan cheese mix, it did add more oompf to the flavor. It came out tasting amazing. It didn't look very good; it was awfully pale. Next time I might use this as the base for an artichoke and spinach dip or I'll add some color somehow to avoid the lackluster finish. Otherwise, amazing!!! It was finished before the pigs in a blanket were, and they're usually the crowd pleaser. (Does anyone have a good, LIGHT version of this recipe?)

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Reviewer:

Yobear2k

Reviewed: Aug. 2, 2011

Excellent and easy. I barley got them cut and they were gone. These are even better served cold.

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3 users found this review helpful

Reviewer:

Kathy F.

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Cooking Level: Expert

Reviewed: Jul. 9, 2011

This was okay as written. Then I halved the recipe, and severed it chilled (minus the crescents) with garlic melba rounds and received great reviews.

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Reviewer:

Home Town: Fairfield, Ohio, USA

Reviewed: Jun. 19, 2011

This recipe was super-easy and delicious. The only change I made was using marinated artichoke hearts, instead of water-packed. The flavors were amazing and the crescent rolls created a delectable finger food that was quickly gobbled up at a neighborhood party last night.

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Reviewer:

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

Reviewed: Nov. 13, 2010

I will make these again. I put the artichokes in the food processor. I did feel that they needed some sort of a kick. I'm going to try a sharper cheese next time.

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6 users found this review helpful

Reviewer:

TaraEBradman

Reviewed: Sep. 1, 2010

I use this recipe as a base for everything. Made it once as described and it wasn't that popular. But I've used it to stuff chicken breast- huge hit. I'll also mix in cubed honey roasted chicken and serve it as dip, or instead of spreading it on top of the crescent rolls, roll it up in balls of crescent roll dough (with the cubed chicken). In both those forms its wildly popular- I think its just too messy as squares. The only change I make to the actual recipe is using a cheddar/monterrey mix instead of mozzarella, and using garlic butter crescent rolls.

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23 users found this review helpful

Reviewer:

Alee

Reviewed: Apr. 24, 2009

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!

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9 users found this review helpful

Reviewer:

SUNSHINE6420

Cooking Level: Expert

Reviewed: Mar. 17, 2009

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!

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Reviewer:

lovestoexperiment

Cooking Level: Expert

Reviewed: Nov. 12, 2008

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, :).

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8 users found this review helpful