2 (8 oz.) cans crescent rolls
1/4 c. ranch dressing
1 can (14 oz.) artichoke hearts, drained
1 jar (4 oz.) pimentos, drained
3/4 c. shredded mozzarella cheese
3/4 c. grated parmesan cheese

Press rolls in 15 x 10 pan; Bake at 375 degrees for 10 minutes. Combine remaining ingredients. Spread on crust. Bake at 375 degrees for 15 minutes. Let stand 5 minutes before cutting into 36 squares.