COLORFUL ARTICHOKE CRESCENT ROLL APPETIZERS

1 tube (8-oz.) refrigerated crescent rolls
2 T. grated Parmesan cheese
6 oz. cream cheese, softened
½ c. sour cream
1 large egg
½ r. dill weed
¼ t. seasoned salt
1 (14-oz.) can water-packed artichoke hearts, rinsed, drained and chopped
1/3 c. thinly chopped green onions
1 (2-oz.) jar diced pimentos, drained

1. Unroll rolls and press onto bottom and ½” up side of ungreased 13×9” baking dish. Seal seams and perforations.
2. Sprinkle with parmesan cheese.
3. Bake 375 for 8-10 minutes or until lightly browned.
4. In small bowl, beat cream cheese, sour cream and egg until smooth.
5. Stir in dill and salt.
6. Spread over crust.
7. Sprinkle with artichokes, green onions and pimentos.
8. Bake 15-20 minutes or until edges are golden brown.
9. Cut into squares.
*****Freezes well before or after baking.