1 can (14 oz) artichoke hearts, drained and chopped
1 can (4 oz) diced green chilies, drained
1 cup grated Parmesan cheese
1/4 cup mayonnaise
1/4 tsp ground red pepper
1/4 tsp garlic powder
2 cans (8 oz each) refrigerated crescent dinner rolls
32 cooked small shrimp, peeled and deveined
In bowl, combine all ingredients except crescent rolls and shrimp. Mix well.
Unroll crescent rolls and cut each triangle in half lengthwise, forming 32 triangles. Stretch dough to shape and flatten.
Spoon rounded Tbsp of artichoke mixture onto each triangle: place 1 shrimp on top.
Roll up, starting at wide and place on well greased baking sheet.
At this point crescents may be refrigerated until ready to bake and serve.
Bake at 375 degrees 12 to 15 minutes or until golden brown.
Makes 32 appetizers