Ingredients
1 tube (8 ounces) refrigerated crescent rolls2/3 cup shredded Parmesan cheese, divided 1/2 cup crumbled goat cheese1 cup thinly sliced smoked salmon fillets1 cup water-packed artichoke hearts, drained1/4 cup chopped green onions (green portion only)2 tablespoons finely chopped fresh dill1/4 teaspoon pepper5 large eggs1 cup heavy whipping cream
Preparation
Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in an ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal.
Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining 1/3 cup Parmesan cheese.
Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.
