2 (8 oz.) cans crescent rolls
3/4 c. (3 oz.) shredded mozzarella
1 (3 oz.) can (3/4 c.) grated Parmesan
1/2 c. Miracle Whip
1 (14 oz.) can artichoke hearts, drained, finely chopped

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. Makes approximately 3 dozen.