Cannery Row Artichoke Appetizer
8 Bridgford Frozen Rolls, thawed and risen
1 14-oz Can Artichoke Hearts
1 c Mayonnaise
1 c grated Monterey Jack Cheese
1/2 c Fresh Grated Parmesan Cheese
Fresh parsley For Garnish
Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise and
cheese in a sauce pan and heat until cheese melts.
Press rolls together and roll into 12x17 inch rectangle. Place on large baking
sheet sprayed with non-stick cooking spray.
Spread artichoke mixture over dough going all the way to edges. Let rise for 15
minutes. Bake at 350 degrees 20 minutes or until light golden brown.
Garnish with parsley.