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Parmesan Artichoke Bread



Unroll crescent rolls and press into a 9-inch square baking dish, pinching seams together.
Partially bake in a 375 degrees F oven for 10 minutes.
Make filling while baking.
In mixing bowl, beat cream cheese and mayonnaise together until smooth.
Beat in lemon zest, egg, and garlic.
Fold in artichoke, 1/2 cup parmesan cheese, kosher salt and 3 cranks of black pepper.
Spread over partially cooked crust.
Top with mozzarella, remaining parmesan cheese, 3 cranks of black pepper and sliced tomatoes.
Bake 25-30 minutes.
Remove, cool about 15 minutes, cut and enjoy! Note: Recipe can easily be doubled for a 13x9 baking dish.