2 (8 oz.) cans refrigerated crescent rolls
3/4 c. buttermilk dressing
1 (14 oz.) can artichoke hearts, drained
1 (4 oz.) jar sliced pimentos, drained
3/4 c. shredded Mozzarella
3/4 c. grated Parmesan

Unroll dough without tearing; press into 15x10x1 inch pan. Bake 375 degrees 10 minutes or until cooked through.

Combine remaining ingredients, saving 1/4 cup Parmesan to sprinkle on top. Spread on crust. Bake at 375 degrees 15 minutes. Let stand 5 minutes. Cut into 2 inch squares. Makes 36.