Unroll dough as a long rectangle in an ungreased 9x13-inch baking pan. Seal perforations between dough triangles by pressing them together with your fingers. Press dough to stretch it to cover bottom of pan and 1/2 inch up sides of pan to form crust. Sprinkle dough with Parmesan cheese. Bake at 375°F for 5 minutes.

Meanwhile, in a medium glass or ceramic bowl, combine cream cheese, yoghurt, Italian seasoning, salt, tomatoes, white part of the green onions, and egg; blend well. Spread evenly over partially baked crust. Top mixture with chopped artichokes and the green part of the scallions.

Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set. To serve, cut into squares. Serve warm or cold. Store leftovers in refrigerator.

Makes 8 servings.

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