Ingredients
227g Summer Fresh Artichoke & Asiago Dip
2 ¼ cup mozzarella, shredded
2 tubes of pre-made croissant rolls
Directions
1.Preheat the oven to 375°F. Lightly grease a pie plate or coat with non-stick spray.
2.In a large bowl, combine the Summer Fresh Artichoke & Asiago Dip and half of the shredded mozzarella cheese.
3.Unroll each crescent roll. Spread the mixture evenly across the sheets.
4.Starting at the longest side, roll into a log and press the edges to seal. Cut each roll into 8 pieces (roughly 1 inch wide). Place the cut side down onto the prepared pie plate. Place the cut pieces ½ inch apart from one another as they will expand.
5.Place into the oven and bake until golden brown for about 30-40 minutes. After 30-40 minutes, remove the dish from the oven and add the rest of the cheese on top. Bake for another 10 minutes until cheese is golden brown.