Artichoke-cheese Braids


  • 3/4 cup(s) drained finely chopped artichoke hearts (from 14-oz can), ), patted dry with paper towels
  • 1/2 cup(s) grated Parmesan cheese
  • 2 tablespoon(s) mayonnaise
  • 1 8-ounce can(s) refrigerated crescent rolls or 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


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