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Ingredients

• 3/4 cup(s) drained finely chopped artichoke hearts, patted dry with paper towels
• 1/2 cup(s) grated Parmesan cheese
• 2 tablespoon(s) mayonnaise
• 1 8-ounce can(s) refrigerated crescent dinner rolls or 1 8-ounce can Pillsbury Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 2-ounce jar(s) diced pimiento, drained, patted dry with paper towels
• 1 egg, beaten
• 1 teaspoon(s) grated Parmesan cheese

Description

Try This Artichoke-Cheese Braids Recipe From A Member Of The MyRecipes Community

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