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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Ingredients:
1 8-ounce package(s) cream cheese, softened |
1 cup(s) shredded mozzarella cheese (about 4 ounces) |
1 cube(s) freshly grated parmesan cheese (about 4 ounces) |
1 can(s) (about 14 ounces) artichoke hearts, drained and chopped |
1/2 cup(s) diced roasted red peppers |
1/4 cup(s) chopped fresh parsley |
1 package(s) (17.3 ounces) pepperidge farm puff pastry sheets, thawed |
Directions:
1. • Heat the oven to 400°F.
2. • Stir the cream cheese, mozzarella cheese and 1/4 cup Parmesan cheese in a medium bowl. Stir in the artichokes, red pepper and parsley.
3. • Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Repeat with the remaining pastry sheet.
4. • Divide the cheese mixture between the pastries and spread to within 1/2 inch of the rims. Sprinkle with the remaining Parmesan cheese.
5. • Bake for 20 minutes or until the pastries are golden brown and the cheese is melted. Let the pastries cool on the baking sheets on wire racks for 5 minutes. Cut each pastry into 20 pieces.
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