Rustic Artichoke and Ricotta Pie

Let me start by saying that I wish I would have added tomatoes to this somewhere. It seemed dry to me, but other than that, not completely terrible. My husband is not a fan of the artichoke, so I probably won’t be making this one again, but wanted to warn you all…use tomatoes. 🙂

1 Tube Refrigerated Crescent Rolls
1-1/2 cups Ricotta Cheese
1/2 onion
14 oz. jar artichoke hearts
Garlic powder
1/4 cup Parmesan Cheese
Extra Virgin Olive Oil
1/3 cup fresh parsleyDirections:
1. Preheat oven to 400 degrees. Heat up 1 Tbs. oil in a saute pan.

2. Cook up some chopped onion (I did about a half an onion) and some garlic powder (Ideally you would use minced garlic cloves here, but I had to improvise since our garlic wasn’t looking too good and needed to be thrown out) in the oil.

3. Spread out, pinch together and, roll out, crescent rolls until they form a large rectangle. (Ideally you would use pizza crust here, but we already had crescent rolls, so again, I improvised)

4. Mix Parmesan, ricotta, and parsley. Add in your onion and garlic. Season with salt and pepper if you want.

5. Spread out mixture evenly onto your dough.
6. Drain artichoke hearts. Cover with artichokes hearts. (I was in a hurry to get to work when I made these, but…I would chop these up smaller, and I would also add the chopped tomatoes, and maybe some black olives here, if I were to do it again.)
7. Sprinkle with extra Parmesan cheese.