We usually end up in Las Vegas for Thanksgiving with many, if not all, of my siblings and their families. It is a non-stop four day fun fest of baking and eating, intermingled with card games and football. Best. Holiday. Ever. We usually make a lot of the same foods every year, because . . . tradition and all that . . . but it is fun to switch it up and add a new twist on an old favorite once in a while. This year I've taken my aunt's recipe for Artichoke Dip from our well-loved family cookbook and given it a simple little makeover with crescent dough sheets. These Parmesan and Artichoke Puffs would be a perfect appetizer for any holiday get-together!
I love a recipe that seems fancy, but doesn't require any special or weird ingredients. There are two different ways you can make these Parmesan and Artichoke Puffs -- as cups or as bundles.
The cups get a nice crispiness to the crescent dough, which is a little more similar to the pita chips or crackers we usually use to eat the dip. I also like the browning of the cheese in the filling. Yummy!
The bundles are softer and a little more moist and bread-like. My family prefers the bundles, but both kinds got gobbled right up!
Parmesan and Artichoke Puffs
(makes 30 puffs)
4 oz. cream cheese
4 Tbsp. minced onion
1 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
1 clove garlic, minced
1 jar marinated artichoke hearts, drained
2 cans Pillsbury Crescent Dough Sheet
Preheat oven to 375*.
FILLING: Combine all ingredients (except crescent dough) in medium bowl and mash together. I like to use my KitchenAid mixer for this. You want the artichoke hearts to be broken up into bite-size pieces, however you choose to mix it.
Roll out Pillsbury Crescent Dough Sheet slightly -- don't make it too thin. Aim for a uniform thickness of approx. 1/8" throughout. Cut sheets into approx. 3" squares -- you should get 15 squares per sheet.
FOR CUPS: Spray mini-muffin tin with non-stick cooking spray. Place each square of dough into the mini-muffin tin, forming a small cup. Don't be too careful here -- edges and corners will likely overhang the cup, as shown in the photo below. Once you have formed cups with the Pillsbury Crescent Dough, fill each cup with a heaping tablespoon of the filling.
FOR BUNDLES: Place a heaping tablespoon of filling in the center of each square of dough. Form a bundle by pulling all four corners up into the center and pinching seams to seal. Place bundles on a baking sheet.
Bake at 375* for 15-18 minutes until golden brown and bubbly. Serve warm.
Look at that cheesy goodness!
Dip Version: Follow directions for the filling above. Place filling in a small casserole dish and bake at 350 degrees for 20 minutes or until lightly browned and warmed throughout.