Parmesan Artichoke Bread

• 1 package (8 Oz. Size) Crescent Rolls
• 1 package (8 Oz. Size) Cream Cheese, Softened
• 1/4 cups Mayonnaise
• 1/2 whole Lemon, Zested
• 1 whole Egg
• 1 clove Garlic, Pressed
• 1 can (14 Oz. Size) Artichoke Hearts, Drained And Chopped
• 3/4 cups Parmesan Cheese, Grated, Divided
• 1/4 teaspoons Kosher Salt
• 6 whole Cranks Fresh Ground Black Pepper, Divided
• 1/2 cups Mozzarella Cheese, Shredded
• 1 whole Roma Tomato, Sliced

1. Unroll crescent rolls and press into a 9-inch square baking dish, pinching seams together.
2. Partially bake in a 375 degrees F oven for 10 minutes.
3. Make filling while baking.
4. In mixing bowl, beat cream cheese and mayonnaise together until smooth.
5. Beat in lemon zest, egg, and garlic.
6. Fold in artichoke, 1/2 cup parmesan cheese, kosher salt and 3 cranks of black pepper.
7. Spread over partially cooked crust.
8. Top with mozzarella, remaining parmesan cheese, 3 cranks of black pepper and sliced tomatoes.
9. Bake 25-30 minutes.
10. Remove, cool about 15 minutes, cut and enjoy!
11. Note: Recipe can easily be doubled for a 13x9 baking dish.

crescent rolls, cream cheese, mayonnaise, lemon, egg, clove garlic, hearts, parmesan cheese, kosher salt, ground black pepper, mozzarella cheese, tomato

Taken from tastykitchen.com/recipes/appetizers-and-snacks/parmesan-artichoke-bread/ (may not work)