Artichoke Appetizers

• 2 Tbsp. oleo or butter
• 1/2 c. finely chopped mushrooms
• 1/2 c. onion, finely chopped
• 2 cloves garlic, minced
• 1 (6 oz.) jar artichoke hearts, drained and chopped fine
• 1/2 c. Parmesan cheese, grated
• 1/2 tsp. Dijon mustard
• 2 (8 oz.) cans crescent dinner rolls
• black pepper, coarsely ground
• 2 Tbsp. margarine

1. Heat oven to 375u0b0.
2. Melt butter or oleo in a small skillet over medium heat.
3. Add mushrooms, onion and garlic. Cook and stir 3 to 5 minutes or until vegetables are crisp and tender.
4. Remove from heat. Stir in artichoke hearts, Parmesan cheese, mayonnaise, mustard and black pepper.
5. Mix well.
6. Set aside.
7. Separate 1 can of dough into 8 triangles.
8. Cut each triangle lengthwise in half, forming 2 triangles.
9. Place rounded teaspoonful of filling on short end of each triangle.
10. Roll up, starting on the shortest end and rolling to opposite point.
11. Place, point side down, on ungreased baking sheet. Curve into crescent shapes.
12. Bake at 375u0b0 for 10 to 15 minutes or until golden brown.
13. Makes 32 appetizers.

oleo, mushrooms, onion, garlic, hearts, parmesan cheese, mustard, crescent dinner, black pepper, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313528 (may not work)