• 2 cans refrigerated crescent rolls
• 3/4 c shredded Mozzarella cheese
• 3/4 c grated Parmesan cheese
• 1/2 c salad dressing
• 1 (15 oz) can artichoke hearts, drained, finely chopped
• 1 (4 oz) can chopped green chilies, drained

Unroll dough into four rectangles. Place on 15x10x1" jelly roll pan, press on bottom and halfway up sides of pan to form crust. Seal perforations. Bake 375° 10 minutes

Combine ingredients and spread over crust. Bake 375° 15 minutes

Let stand 5 minutes before cutting

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