2 (8 oz.) cans refrigerated crescent dinner rolls
3/4 c. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
1/2 c. Miracle Whip salad dressing
1 (14 oz.) can artichoke hearts, drained, finely chopped
1 (4 oz.) can chopped green chilies, drained (optional)

Unroll dough into rectangles; press onto bottom and sides of 15 x 10 x 1 inch jelly roll pan to form crust. Bake at 375 degrees for 10 minutes. Combine remaining ingredients, mix well. Spread over crust. Bake at 375 degrees for 15 minutes or until cheese is melted. Let stand 5 minutes before serving. Garnish with thin red pepper strips, if desired. Approximately 3 dozen.