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8 Rhodes Texas rolls, thawed and risen
1 14-oz can artichoke hearts
1 c mayonnaise
1 c grated moterrey jack cheese
1/2 c grated parmesan cheese
fresh parsley

Drain artichokes and shop into small pieces. Mix artichokes, mayonnaise and cheese in a sauce pan and heat until just bubbly. 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 ight golden brown. Garnish with parsley. Cut into strip 1x6 inches each. Makes 34 strips.