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Artichoke crescent roll-ups
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| From: Jane Martin | |
| 2tbl. | Butter or marg. |
| 1/2c. | Finely chopped fresh mushrooms |
| 1/2c. | Finely chopped onion |
| 2 cloves | garlic, minced |
| 1 (6oz) jar | marinated artichoke hearts drained, finely chopped |
| 1/2c. | Grated parmesan cheese |
| 2tbl. | Mayo |
| 1/2tsp. | Dijon style mustard |
| Black pepper, to taste | |
| 2 (8oz) cans | refrigerated crescent rolls |
Heat oven to 375
Melt marg. In small skillet over medium heat
Add mushrooms, onion, and garlic,
Cook and stir 3-5 minuets
Remove from heat and t
Stir in artichoke hearts, parmesan, mayo, mustard, and pepper
Mix well and set aside
Separate one can dough into 8 triangles
Cut each lengthwise in half making 2 long thin triangles
Place a teaspoon of filling on the dough and roll up
Bake 10-15 minuets
Makes 32
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