1 (8 oz.) can Pillsbury crescent dinner rolls
2 tbsp. grated Parmesan cheese
2 (3 oz.) pkgs. cream cheese, softened
1/2 c. dairy sour cream
1/2 tsp. dried dill weed
1/4 tsp. seasoned salt
1 egg
1/3 c. chopped green onions
1 (14 oz.) can artichoke hearts, drained and chopped
1 (2 oz.) jar diced pimiento, drained

Heat oven to 375 degrees. Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Parmesan cheese. Bake at 375 degrees for 5 minutes. In small bowl, beat cream cheese until smooth. Add sour cream, dill weed, salt and egg; blend well. Spread over partially baked crust.

Top with remaining ingredients. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set. To serve, cut into squares. Serve warm or cold. Store in refrigerator.