2 (8 oz) cans refrigerated crescent dinner rolls
1 (14 oz) can artichoke hearts, drained & chopped
1 (9 oz) package frozen spinach, thawed & squeezed to drain
3/4 cup grated Parmesan cheese
2/3 cup mayonnaise
2/3 cup sour cream
1/8 teaspoon garlic powder
Cherry tomatoes for garnish
Preheat oven to 375 degrees. Unroll dough into 4 long rectangles. Place crosswise in un-greased 15x10 inch baking pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal. Bake 10 to 12 minutes until light golden brown. Mix remaining ingredients and spread over partially baked crust. Bake 8 to 10 minutes more until topping is thoroughly heated. Cut into 1 1/2 inch squares and top each square with a slice of cherry tomato. Serve warm. Makes 60 appetizers.