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
Preparation
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.
On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
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.
Bake 20 to 25 minutes or until golden brown. Serve warm.
