INGREDIENTS
3/4 cup drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1/2 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 can (8 oz) refrigerated crescent dinner rolls
1 jar (2 oz) diced pimiento, drained, patted dry with paper towels
1 egg, beaten
1 teaspoon grated Parmesan cheese
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix artichokes, 1/2 cup Parmesan cheese and the mayonnaise.
2. Unroll dough and separate into 2 long rectangles; place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11x4 1/2-inch rectangle, firmly pressing perforations to seal.
3. Spoon half of artichoke mixture lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Top each evenly with pimiento.
4. On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.
5. Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 teaspoon Parmesan cheese.
6. Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.
