36
Hot Artichoke Dip Italian Purses
Yield: 4 cups
1 cup mayonnaise
¼ cup minced fresh garlic clove
1 (8-ounce) package cream
cheese, softened
1 cup Parmesan cheese, grated
and divided
2 cups Monterey Jack cheese,
shredded
2 (6-ounce) jars artichokes hearts,
drained, divided and chopped
Directions:
1. In medium bowl, mix garlic,
mayonnaise, cream cheese,
¾ cup Parmesan cheese, 1 cup
Monterey Jack cheese and
artichokes.
2. Place in oven-safe dish.
3. Place on 1-inch rack and sprinkle
remaining Parmesan and
Monterey Jack cheese over top.
4. Bake at 350°F for 28-30 minutes,
or until golden brown.
Yield: 16 purses
2 (8-ounce) canned crescent rolls
½ pound Italian sausage or ground
beef, cooked and crumbled
½ cup Mozzarella cheese,
shredded
½ cup onions, sliced
1 tablespoon Italian herb seasoning
1 medium tomato, diced
⅛ teaspoon garlic powder
Directions:
1. Mix meat, cheese, onions, Italian
seasoning, tomato and garlic
powder in a small bowl; set
aside.
2. Separate dough into 8 triangles.
3. Place mixture by spoonful into
each triangle.
4. Take each end of triangle and
overlap top.
5. Pinch edges to seal in mixture.
6. Place 8 crescent roll purses on
liner pan.
7. Bake at 350°F for 16-18 minutes.
8. Repeat for remaining eight purses.
36
Appetizers
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