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- 8 ounces cream cheese, softened
- 1/2 packet ranch dressing mix (I used Hidden Valley Ranch)
- 1/2 cup grated Parmesan cheese
- 12 ounces bacon, cooked, drained, and crumbled
- 1 can artichoke hearts (14-ounces each), drained and finely chopped
- 2 cans (8 oz) refrigerated crescent roll dough or seamless dough sheet (I used Pillsbury)
View Full Recipe at Home Cooking Memories
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