Artichoke Roll

This recipe comes from the Jefferson-Day House in Hudson, Wisconsin. They serve this to guests as they check in. Artichoke lovers will love this recipe.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 1 (8 count) package  refrigerated crescent dinner rolls
• 1⁄2 cup  freshly shredded parmesan cheese
• 1⁄4 cup mayonnaise, reduced calorie is ok
• 1 (6 1/2ounce) jar  marinated artichoke hearts, drained and finely chopped
• 1⁄2 cup  chopped  sweet red peppers or 1⁄2 cup green sweet pepper (or both)
•  nonstick cooking spray, coating

Directions

1. On a lightly floured surface, unroll crescent roll dough; seal perforations between rolls; with a lightly floured rolling pin, roll crescent roll dough into a 15x7 1/2-inch rectangle.
2. In a medium bowl, stir together the parmesan cheese and mayonnaise; stir in artichoke hearts; spread mixture on dough, leaving 1/2 inch on each side; sprinkle with sweet pepper.
3. Beginning at one long end, roll up dough; moisten and pinch edges to seal; spray a baking sheet with non-stick coating; place roll on baking sheet.
4. Bake in a 350° oven for 30 minutes, or till golden brown.
5. Let cool for a few minutes before slicing.
6. Best to serve with forks.