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Prep 50min
Total1hr25min
Servings24
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Ingredients
1
can (14 to 16 oz) artichoke hearts, well drained and chopped
1/2
cup mayonnaise or salad dressing
1/4
cup shredded Swiss cheese (1 oz)
1/4
cup freshly grated Parmesan cheese
1
clove garlic, finely chopped
1/8
teaspoon freshly cracked pepper
1
package (17.3 oz) frozen puff pastry, thawed
2
tablespoons half-and-half
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Steps
1
Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half-and-half.
2
On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
3
Place 1 tablespoon artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
4
Bake 20 to 25 minutes or until golden brown. Serve warm.
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You can assemble these appetizers, freeze them on a cookie sheet, then store in an airtight container. Bake as directed.
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