Artichoke Triangles

Artichoke Triangles
Artichoke Triangles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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