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| 1 pkg | Bridgford Frozen White Rolls Dough, thawed or |
| 1 pkg | Parkerhouse Rolls Dough |
| ½ cup | butter or margarine, softened |
| ½ cup | sour cream |
| 3 cloves | garlic, crushed |
| 1 cup | Cheddar cheese |
| ¼ cup | grated Parmesan |
| 1 (2.25 oz) can | sliced black olives, drained |
| 1 (6.5 oz) jar | marinated artichoke hearts, drained |
Grease a 9 x 13″ casserole dish. Place frozen or thawed rolls in dish. Set aside. Pat the drained artichokes dry with paper towels. Set aside. Mix together the butter, sour cream, garlic, Cheddar cheese, Parmesan cheese, olives and artichokes. Spread over tops of rolls in pan. Let rolls rise until double in size and the dough fills in the pan. Bake in a preheated 350° oven for 30-40 minutes or until well browned.
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