Artichoke sunburst cups

Yield: 32 Servings

Measure Ingredient
1 can Artichokes hearts (16 ounce); drained and coarsely chopped
1 cup Ricotta cheese
4 ounces Land O LakesĀ® Swiss Cheese; shredded (1 cup)
1 Egg; beaten
2 tablespoons Chopped green onions
1 tablespoon Chopped fresh parsley
¼ teaspoon Coarsely ground pepper
1 Box frozen puff pastry sheets; (17 1/4-ounce)



Heat oven to 400F. In large bowl stir together all filling ingredients; set aside. Spray 12-cup muffin pan with no stick cooking spray. Cut each sheet into 16 (2½-inch) squares. Lightly press 1 square into each muffin cup; spoon about 1 tablespoon filling over each square. Bake for 12 to 15 minutes until lightly browned. Cool 1 minute; remove from pan. Serve warm.

32 appetizers

Prep Time: 45 minutes; Baking Time: 12 minutes Nutrition Facts (1 appetizer) Calories 110; Protein 4 g; Carbohydrate 10 g; Fat 6 g; Cholesterol 10 mg; Sodium 80 mg Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/11/98 Recipe by: Land O Lakes / Flavors of Spring Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 11, 1998

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