Instructions: Heat oven to 350 degrees. Drain artichoke hearts and cut into 1/2-inch pieces. In a small bowl combine bacon, artichoke hearts, sour cream, and onions; blend well. Separate crescent dough into 4 rectangles. Place 2 rectangles in ungreased 8 or 9 inch square pan; press over bottom to form crust. Seal perforations.

Bake at 350 degrees for 5 minutes. Remove from oven. Spread bacon mixture evenly over partially baked crust. Seal perforations on 2 remaining rectangles; press slightly to enlarge. Place over bacon mixture. Sprinkle with sesame seeds. return to oven and bake an additional 25 to 35 minutes or until golden brown. Cool 15 minutes; cut into squares.

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