Updated: Wednesday, 10 Apr 2013, 7:41 AM CDT
Published : Wednesday, 31 Oct 2012, 7:34 AM CDT
1 jar (7.5 ounces) marinated artichoke hearts, drained and chopped
1/2 cup shredded Italian blend cheese
1/4 cup finely diced red pepper
1/4 cup mayonnaise
2 teaspoons dry Good Seasons Italian dressing mix
1 clove garlic, minced
1 egg, beaten
1 tablespoon water
1 pkg refrigerated crescent roll seamless dough
1 tablespoons Parmesan cheese
2 teaspoons dried Italian seasoning
Preheat oven to 375 degrees. Combine artichokes, Italian cheese, red pepper, mayonnaise, garlic and dry dressing mix. Mix well.
Open crescent roll dough and lay out sheet to make one large rectangle. Cut 6 to 8 strips on each side. Scoop filling evenly down the center of the dough. Fold strips over the filling to look like a braid. Beat egg and water together and brush over the braid. Sprinkle top with Parmesan cheese and Italian seasoning. Bake 25 to 30 minutes or until golden brown.