Shelly's Recipe

PUFF PASTRY CALZONE WITH CHEVRE AND ARTICHOKE HEARTS

Category: Sandwiches

6 frozen pastry shells defrosted
8 oz chevre cheese crumbled
1/4 cup cut up onion slices
8 oz marinated artichoke hearts drained and chopped
2 tbsp sliced black olives
2 tsp grated parmesan cheese

Stack 3 pastry shells together and roll them out to measure 8 inch. Place pastry on a lightly greased cookie sheet. Combine cheese, onion, artichokes and black olives and place in center of pastry.

Roll remaining shells in the same fashion place over the filling. Press and seal edges with tines of a fork then scallop in a decorative fashion. Pierce top with fork and brush tip with water and sprinkle with parmesan cheese. Bake for 25 minutes at 400 then place on platter and cut into wedges.