2 (8 ounce) cans refrigerated crescent dinner rolls
3/4 cup shredded mozzarella cheese
3/4 cup grated romano cheese
1/2 cup mayonnaise
1 -3 crushed garlic clove; chopped finely
1 (14 ounce) can artichoke hearts; drained and chopped
1 (4 ounce) can green chilies
1 -2 teaspoon italian seasoning
Mix all ingredients except crescents.
Unroll the triangles and cut in half so you have 32 triangles, Or how many crescents you have in a package.
You`ll be cutting from the wide side through the narrow point.
Place 1 ounce (2 tablespoons) of filling into each crescent.
Roll wide side up to thin side.
Sprinkle tops with parmesan grated cheese.
Bake at 375°F for 20 minutes.
makes 16 Servings