Artichoke Appetizers

Two 8 oz can refrigerated crescent dinner rolls

3/4 cup 100% natural low moisture part-skim mozzarella cheese

3/4 cup Kraft grated Parmesan cheese

1/2 cup Miracle Whip salad dressing

One 15 oz can artichoke hearts, drained, finely chopped

One 4 oz can green chilies, drained (optional)

Unroll dough into rectangles. Press onto bottom and sides of 15 x 10 x 1 inch jelly roll pan to form crust. Bake At 375F for 10 minutes. Cool. Combine remaining ingredients; mix well. Spread over crust. Bake at 375F for 15 minutes or until cheese is melted. Let stand 5 minutes; cut into squares. Garnish with thin red pepper strips, if desired.

Approximately 3 dozen