2 cans (8 ounces each) refrigerated crescent roll dough
1 cup shredded Monterey Jack cheese
1 cup freshly-grated Parmesan cheese
1/2 cup mayonnaise
1 can (14 ounces) artichoke hearts, drained and chopped
1 can (4 ounces) chopped green chilies, drained
Unroll crescent roll dough and press into bottom and up the sides of ungreased 12x10-inch jelly roll pan, sealing seams. Bake at 375 degrees F for 10 minutes.
When the crust is baking, combine the cheeses, mayonnaise, artichoke hearts and chilies. Mix well. Spread over the crust. Put back into the oven and continue baking another 15 minutes. Remove from oven and cool 10 minutes. Cut into squares.