Served as appetizer. Non-vegetarian dish.

8 slices cooked Bacon, crumbled

6 ounces marinated Artichoke Hearts

1/2 cup Sour Cream

2 Tablespoons sliced Green Onions

1 (8 ounce) can Crescent Rolls

1 Tablespoon Sesame Seeds

Heat oven to 350ºF. Drain artichoke hearts and cut into 1/2-inch pieces. In a small bowl combine bacon, artichoke hearts, sour cream, and onions; blend well. Separate crescent dough into 4 rectangles. Place 2 rectangles in ungreased 8 or 9 inch square pan; press over bottom to form crust. Seal perforations. Bake for 5 minutes. Remove from oven. Spread bacon mixture evenly over partially baked crust. Seal perforations on 2 remaining rectangles; press slightly to enlarge. Place over bacon mixture. Sprinkle with sesame seeds, return to oven and bake an additional 25 to 35 minutes or until golden brown. Cool 15 minutes; cut into squares.

Preparation time: 15 minutes

Cooking time: 55 minutes

Serves: 16

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