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

Unroll dough and press into bottom and sides of a 10x15x1 inch jelly roll pan to form crust. Bake at 375 degrees for 10 minutes. Combine remaining ingredients over crust. Bake at 375 degrees for 15 minutes. Let stand 5 minutes before serving.