It's Hip To Be Square

A few weeks ago I received an email from my husband's uncle. It was an invite for Thanksgiving with the extended family. It had a request from everyone to bring a certain dish. Us "kids" were in charge of an appetizer. I knew right away what I would make. My friend Amanda made these in July for a tailgate at the Royals game. I've wanted to make them ever since.


Spinach Artichoke Squares

1 (8 oz.) can refrigerated crescent rolls
1/2 cup freshly grated Parmesan cheese (I used the pre-shredded kind in the bag)
8 oz. room temperature cream cheese
1 egg
1/2 cup sour cream
10 oz. thawed, frozen chopped spinach, squeezed until dry
14 oz. artichoke hearts, drained and coarsely chopped


Preheat the oven to 375 degrees.

Unroll the crescent dough and place on the bottom of a 13x9" cake pan. Gently press the dough evenly into the pan and 1/2" up the sides to form a crust, paying special attention to seal the roll perforations.

Sprinkle the dough with 3 Tbsp. of the Parmesan Cheese and bake for 5 minutes, then remove from oven.

While the crust is baking, beat the cream cheese until smooth and creamy. Add the egg, sour cream, and remaining Parmesan Cheese - mix until smooth. Fold in the spinach and artichoke hearts and spread the mixture evenly over the crust.

Bake an additional 13-15 minutes, or until the crust is a golden brown and the filling is set.

Can be served hot or cold.