artichoke crescent appetizers

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 24.1

Total Fat: 0.4 g
Cholesterol: 8.4 mg
Sodium: 146.3 mg
Total Carbs: 6.2 g
Dietary Fiber: 0.4 g
Protein: 4.1 g

View full nutritional breakdown of artichoke crescent appetizers calories by ingredient

Introduction

this is a recipe i found in SIMPLE AND DELICIOUS magazine. (nov.-dec. 2009 issue) i substituted lite salt for seasoned salt. i used fat free and reduced fat ingredients, and added water chestnuts. their recipe called for 2oz of pimento, which i don't prefer. this is a recipe i found in SIMPLE AND DELICIOUS magazine. (nov.-dec. 2009 issue) i substituted lite salt for seasoned salt. i used fat free and reduced fat ingredients, and added water chestnuts. their recipe called for 2oz of pimento, which i don't prefer.

Minutes to Prepare: 20

Minutes to Cook: 15

Number of Servings: 24

Ingredients

1 tube (8oz) reduced fat crescent rolls, 2tbsp. low fat parmesan cheese, 2 pkg.(3oz EA.) FAT FREE CREAM CHEESE, 1/2 cup fat free sour cream, 1 egg,1/2 tsp. dill weed, 1/4 tsp. lite salt, 1/3 thinly cut green onions, 1/2 cup sliced waterchestnuts.

Directions

unroll crescent rolls and press into bottom and up 1/2 inch on sides of an ungreased13 x9 pan. seal seams and perforations. sprinkle with parmesan cheese. bake at 375 for 8-10 minutes, or until light brown. meanwhile in a small bowl, beat sour cream egg, and cream cheese until smooth.stir in dill and salt. spread over crust. sprinkle with artichokes, onion, and water chestnuts. bake 15-20 minutes or until until edges are golden brown.cut into squares. yields 2 dozen.

Number of Servings: 24

Recipe submitted by SparkPeople user DONNETTASUE.