Artichoke Roll

• 1 (8 count) package refrigerated crescent dinner rolls
• 12 cup freshly shredded parmesan cheese
• 14 cup mayonnaise, reduced calorie is ok
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and finely chopped
• 12 cup chopped sweet red peppers or 12 cup green sweet pepper (or both)
• nonstick cooking spray, coating

1. On a lightly floured surface, unroll crescent roll dough; seal perforations between rolls; with a lightly floured rolling pin, roll crescent roll dough into a 15x7 1/2-inch rectangle.
2. In a medium bowl, stir together the parmesan cheese and mayonnaise; stir in artichoke hearts; spread mixture on dough, leaving 1/2 inch on each side; sprinkle with sweet pepper.
3. Beginning at one long end, roll up dough; moisten and pinch edges to seal; spray a baking sheet with non-stick coating; place roll on baking sheet.
4. Bake in a 350 oven for 30 minutes, or till golden brown.
5. Let cool for a few minutes before slicing.
6. Best to serve with forks.

rolls, parmesan cheese, mayonnaise, hearts, sweet red peppers, nonstick cooking spray

Taken from www.food.com/recipe/artichoke-roll-89335 (may not work)