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Category: Cheese
Prep Time: Cook Time: Total Time:
3/4 cup chopped frozen artichoke hearts, thawed
1/3 cup plain dry bread crumbs
1/4 cup freshly grated Parmesan cheese, shredded Jarlsberg or Gruyere cheese
1/4 cup chopped fresh parsley
2 large eggs, divided
1 tsp minced garlic
1/4 tsp salt
1/8 tsp freshly ground pepper
2 (17-1/4 oz) packages frozen puff pastry, thawed
Preheat oven to 425. Combine the artichokes, bread crumbs, Parmesan, Jarlsberg, parsley, 1 of the eggs, garlic, salt, and pepper in a small bowl. Between 2 sheets of lightly floured wax paper, roll the puff pastry 1/8 inch thick. Cut with a 3 inch round biscuit cutter into 48 circles.
Beat the remaining egg and brush over circles. Refrigerate 10 minutes. Spoon 1 rounded tsp filling on each circle and fold dough over filling then press edges to seal.
Brush tops of crescents with beaten egg and transfer to an ungreased cookie sheet. Bake about 15 minutes or until puffed and browned. Serve hot. Makes 48 crescents.
Make-Ahead Tip: Cool crescents on a wire rack then wrap well in plastic wrap and foil and freeze up to 1 month. Reheat in the oven at 400 about 15 minutes.
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CHEESE AND ARTICHOKE CRESCENTS
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Category: Cheese
Prep Time: Cook Time: Total Time:
3/4 cup chopped frozen artichoke hearts, thawed
1/3 cup plain dry bread crumbs
1/4 cup freshly grated Parmesan cheese, shredded Jarlsberg or Gruyere cheese
1/4 cup chopped fresh parsley
2 large eggs, divided
1 tsp minced garlic
1/4 tsp salt
1/8 tsp freshly ground pepper
2 (17-1/4 oz) packages frozen puff pastry, thawed
Preheat oven to 425. Combine the artichokes, bread crumbs, Parmesan, Jarlsberg, parsley, 1 of the eggs, garlic, salt, and pepper in a small bowl. Between 2 sheets of lightly floured wax paper, roll the puff pastry 1/8 inch thick. Cut with a 3 inch round biscuit cutter into 48 circles.
Beat the remaining egg and brush over circles. Refrigerate 10 minutes. Spoon 1 rounded tsp filling on each circle and fold dough over filling then press edges to seal.
Brush tops of crescents with beaten egg and transfer to an ungreased cookie sheet. Bake about 15 minutes or until puffed and browned. Serve hot. Makes 48 crescents.
Make-Ahead Tip: Cool crescents on a wire rack then wrap well in plastic wrap and foil and freeze up to 1 month. Reheat in the oven at 400 about 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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