SARA JENSEN
8 Rhodes Texas rolls, thawed and risen
1 (14-ounce) can artichoke hearts (in water)
1 cup mayonnaise
1 cup grated jack cheese
1/2 cup grated Parmesan cheese
1 can diced green chilies
1 to 2 garlic cloves, minced
fresh parsley
Thaw and rise rolls according to package. Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise, cheeses, chilies and garlic until well blended. Press rolls together and roll into 12" x 17" rectangle. Place on large, sprayed cookie sheet. Spread artichoke mixture over dough, spreading all the way to the edges. Let rise for 15 minutes. Bake at 350° for 20 minutes or until light golden brown. Garnish with chopped parsley. Makes 34 (1 x 6-inch) strips.
THIS IS GREAT SERVED WITH A SALAD OR AN APPETIZER FOR AN ITALIAN DINNER.
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