Spinach Artichoke...squares!?!

This past Thursday, I went with some great friends and their other halves to "Girls Night Out at the K" to watch the KC Royals (beat the Yanks!!). Each couple was to bring a side dish for tailgating. Knowing there would already be some various salads and chips, I wanted something different. So I did a search and came across a recipe for Spinach Artichoke Squares. Spinach Artichoke dip (YUM!) in bite-size square form? Sounds good to me. And they were! Sorry, no picture, but the recipe is below.

Spinach Artichoke Squares

1 (8 oz.) can refrigerated crescent rolls
1/2 cup freshly grated parmesean cheese (I used the pre-shredded kind in the bag)
8 oz. room temperature cream cheese
1 egg
1/2 cup sour cream
10 oz. thawed, frozen chopped spinach, squeezed until dry
14 oz. artichoke hearts, drained and coarsley chopped

1. Preheat the oven to 375 degrees.
2. Unroll the crescent dough and place on the bottom of a 13x9" cake pan.
3. Gently press the dough evenly into the pan and 1/2" up the sides to form a crust, paying special attention to seal the roll perforations.
4. Sprinkle the dough with 3 Tbsp. of the parm. cheese.
5. Bake for 5 minutes, the remove from oven.
6. While the crust is baking, beat the cream cheese until smooth and creamy. Add the egg, sour cream, and remaining parm. cheese - mix until smooth.
7. Fold in the spinach and artichoke hearts.
8. Spread the mixture evenly over the crust. Bake an additional 13-15 minutes, or until the crust is a golden brown and the filling is set. Can be served hot or cold.

These were a big hit - gone before the game!