Cheesy Artichoke Crostini - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Fancy appetizers without the fuss! This recipe is a winner, combining crescents and a topping of artichoke hearts, cheese and bell peppers. From Jean Gottfried, Bake-Off® Monthly Challenge.
Ingredients
- 1 package (3 oz) cream cheese, softened
- 1 teaspoon spicy brown mustard
- 1/8 teaspoon pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup shredded Cheddar cheese (1 oz)
- 1 tablespoon finely chopped onion
- 1 jar (6 oz) marinated artichoke hearts, drained, chopped
- 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 2 tablespoons unseasoned dry bread crumbs
- 2 teaspoons olive oil
- 16 ripe olive slices
Instructions
- Heat oven to 375 °F. Spray large cookie sheet with cooking spray.
- In small bowl, mix cream cheese, mustard and pepper. Stir in bell pepper, Cheddar cheese, onion and artichokes until well blended.
- Remove dough from can. Do not unroll. With serrated knife, cut dough into 16 slices. Place slices cut side down on cookie sheet; flatten each slightly. Use thumb to make slight indentation in center of each slice. Place 1 heaping teaspoon cheese mixture in indentation of each dough slice.
- In small bowl, mix bread crumbs and olive oil. Sprinkle over artichoke filling of each; top each with olive slice.
- Bake 11 to 15 minutes or until golden brown. Serve warm.
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