- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 3/4 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup creamy salad dressing (such as Miracle Whip®)
- 1/4 teaspoon garlic powder
- Preheat oven to 375 degrees F (190 degrees C).
- Unroll crescent roll dough into rectangles; press into the bottom and sides of a 15x10x1-inch jelly roll pan or baking sheet. Seal perforations together.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- Combine artichoke hearts, Parmesan cheese, mozzarella cheese, creamy salad dressing, and garlic powder in a bowl until well mixed.
- Spread creamy artichoke mixture over the browned crust.
- Return to oven and bake until cheese is melted and beginning to brown, about 15 minutes. Let cool for 5 minutes. Cut into desired shapes and serve.