Artichoke 'n Bacon Crescent Squares

Ingredients

• 6 slices bacon crumbled cooked
• 8 oz cream cheese softened
• 1 tablespoon parsley fresh chopped
• 12 oz marinated artichoke drained coarsely chopped
• 0.3 cup parmesan shredded
• 1 cup plum tomatoes diced seeded (Roma)
• 0.5 cup bell pepper diced red
• 1 tablespoon salad dressing 
• 1 cup pkt spinach fresh chopped

Equipment

• bowl
• frying pan
• oven
• hand mixer

Directions

1. Heat oven to 375°F. Unroll both cans of dough.
2. Place in ungreased 15x10x1-inch pan, long sides overlapping to fit pan. Press in bottom and up sides of pan to form crust.
3. Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth.
5. Spread over cooled crust. Top with remaining ingredients.
6. Serve immediately, or cover and refrigerate up to 2 hours.
7. Cut into 8 rows by 4 rows.