Shelly's Recipe

CHEESE AND ARTICHOKE CRESCENTS

Category: Bruschetta, Crostini and Canapes

3/4 cup chopped, frozen artichoke hearts, thawed
1/3 cup plain dry bread crumbs
1/4 cup grated parmesan cheese and 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 pepper
2 pkg frozen puff pastry, thawed

Preheat oven to 425. Combine first 5 ingredients, 1 egg, and next 3 ingredients in a small bowl. Between 2 sheets of lightly floured wax paper, roll the 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.

NOTE: Can be made ahead. Cool on a wire rack then wrap well in plastic wrap and foil and freeze up to 1 month. Reheat at 400 degree oven for 15 minutes. Makes 47 crescents.