2 cans refrigerated crescent dinner rolls
3/4 c. Ranch dressing
14 oz. can artichoke hearts (NOT marinated), drained
4 oz. jar sliced pimentos, drained
10 oz. shredded Mozzarella
1 c. grated Parmesan cheese

Unroll dough without tearing, press into 15 x 10 inch pan. Bake at 375 degrees for 10 minutes. Combine remaining ingredients except 1/2 cup of the Parmesan on top.

Bake at 375 degrees for 15 minutes. Let stand 5 minutes. Cut into squares. Makes approximately 36 or cut larger size and serve with salad as main dish.