I am still trying to pick out a cookbook to review for the month of June (I am keeping my fingers crossed that I will find a good one that will allow me to keep to my goal of not using my oven this summer). But in the meantime I thought I would share the Pillsbury calendar recipe for June (unfortunately it does require the use of my oven but good thing it was a ‘cooler’ summer day the day I decided to make this which meant it was only in the upper 80’s).
Notes: The original recipe had this more as a room temperature/cold appetizer and used the crescent rolls for the crust. I added the Italian cheese, used a pizza crust and served this delicious ‘pizza’ hot to serve on our regular pizza night.
Artichoke ‘n Bacon Pizza Squares
Prep Time: 15-20 Minutes Cook Time: 20-25 Minutes Makes: 6-8 entree size servings
1 can refrigerated pizza dough or crescent rolls
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1 teaspoon dried parsley
1 tablespoon mayonnaise or salad dressing
1 jar (6 to 7 oz) marinated artichoke hearts, drained, coarsely chopped
6 slices bacon, crisply cooked, crumbled
1/2 cup seeded diced plum (Roma) tomatoes
1/2 cup diced red bell pepper
1 cup Italian blend cheese
1/2 cup chopped fresh spinach
Heat oven to 375°F. Unroll dough. Place in ungreased cookie sheet. Press in bottom and up sides of pan to form crust.
Partially bake for 10 minutes or until starting to turn golden brown. Cool slightly.
In small bowl, beat cream cheese, Parmesan cheese, parsley and mayonnaise with electric mixer on medium speed until smooth. Spread crust. Top with remaining ingredients, except spinach. Place back in oven and cook another 8-9 minutes until crust is a nice golden brown and cheese is melted. Remove from oven and top with prepared spinach. Serve immediately.